Fiery Fish Tacos with Crunchy Corn Salsa

Fiery Fish Tacos with Crunchy Corn Salsa 

"Spicy grilled fish are cooled down with a fresh crunchy veggie salsa featuring fresh corn. Your

guests will swim back for seconds!"

 Ingredients 
 Original recipe makes 6 servings 

•  1 cup corn 
•  1/2 cup diced red onion
•  1 cup peeled, chopped jicama 
•  1/2 cup diced red bell pepper
•  1 cup fresh cilantro leaves, finely chopped
•  1 lime, zested and juiced 
•  2 tablespoons sour cream 
•  2 tablespoons cayenne pepper
•  1 tablespoon ground black pepper
•  2 tablespoons salt
•  6 (4 ounce) fillets tilapia
•  2 tablespoons olive oil 
•  12 corn tortillas, warmed

 Directions 

1. Preheat grill for high heat.
2. In a medium bowl, mix together corn, red onion, jicama, red bell pepper, and cilantro. Stir in lime juice and zest. 
3. In a small bowl, combine cayenne pepper, ground black pepper, and salt. Brush each fillet with olive oil, and sprinkle with spices.
4. 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.

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