Fiery Fish Tacos with Crunchy Corn Salsa

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

1lime, 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

12corn tortillas, warmed

2 tablespoons sour cream, or to taste

Directions

Step 1

Preheat grill for high heat.

Step 2

In a medium bowl, mix together corn, red onion, jicama, red bell pepper, and cilantro. Stir in lime juice and zest.

Step 3

In a small bowl, combine cayenne pepper, ground black pepper, and salt.

Step 4

Brush each fillet with olive oil, and sprinkle with spices to taste.

Step 5

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.

Tips

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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