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!

Rated 4.5 from 584 votes

Prep Time

30M

Total Time

40M

Servings

6 servings

What You Need

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

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.

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