Spicy grilled fish are cooled down with a fresh crunchy veggie salsa featuring fresh corn. Your guests will swim back for seconds!
Ingredients
- corn kernels: 2 cups (cooked)
- red onion: 0.5 cup (diced)
- peeled, diced jicama: 1 cup
- red bell pepper: 0.5 cup (diced)
- cilantro leaves: 1 cup (chopped, fresh)
- lime, juiced and zested: 1 piece
- cayenne pepper: 2 Tbsp (to taste)
- ground black pepper: 1 Tbsp
- salt: 2 Tbsp (to taste)
- fillets tilapia: 6 piece (4 ounce)
- olive oil: 2 Tbsp
- corn tortillas, warmed: 12 piece
- sour cream: 2 Tbsp (to taste)
Metric Conversion
Stages of cooking
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Preheat grill for high heat.
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In a medium bowl, mix together corn, red onion, jicama, red bell pepper, and cilantro. Stir in lime juice and zest.
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In a small bowl, combine cayenne pepper, ground black pepper, and salt.
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Brush each fillet with olive oil, and sprinkle with spices to taste.
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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. CookinBug
