Description
Spicy grilled fish are cooled down with a fresh crunchy veggie salsa featuring fresh corn. Your guests will swim back for seconds!
Ingredients
- 2 cups cooked corn kernels
- ½ cup diced red onion
- 1 cup peeled, diced jicama
- ½ cup diced red bell pepper
- 1 cup fresh cilantro leaves, chopped
- 1 lime, juiced and zested
- 2 tablespoons cayenne pepper, or to taste
- 1 tablespoon ground black pepper
- 2 tablespoons salt, or to taste
- 6 (4 ounce) fillets tilapia
- 2 tablespoons olive oil
- 12 corn tortillas, warmed
- 2 tablespoons sour cream, or to taste
Instructions
- Preheat grill for high heat.
- In a medium bowl
- mix together corn
- red onion
- jicama
- red bell pepper
- and cilantro. Stir in lime juice and zest.
- In a small bowl
- combine cayenne pepper
- ground black pepper
- and salt.
- Brush each fillet with olive oil
- and sprinkle with spices to taste.
- Arrange fillets on grill grate
- and cook for 3 minutes per side. For each fiery fish taco
- top two corn tortillas with fish
- sour cream
- and corn salsa.
Prep Time: 30 mins
Cook Time: 10 mins
Total Time: 40 mins
Servings: 6