Fiery Fish Tacos with Crunchy Corn Salsa


  • 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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