Fiery Fish Tacos with Crunchy Corn Salsa Popular Recipes

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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 :

• 2 cups cooked corn kernels
• 1/2 cup diced red onion
• 1 cup peeled, diced jicama
• 1/2 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 :

Prep : 30M	Cook : 6M	Ready in : 40M

• 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.

Notes :

• Editor's Note: If you saw this recipe in the "Vegetable Insurgency" article in the Jun/Jul/Aug 2015 issue of Allrecipes, we added 1 1/2 cups of baby arugula leaves to it. If you want to add more greens to these tacos, add the arugula in Step 2 when you mix together the salsa ingredients.

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