Fiery Fish Tacos with Crunchy Corn Salsa

Prep Time: 30 Min
Cook Time: 10 Min
Ready In: 40 MinOriginal Recipe Yield 6 servings


Ingredients 1 cup corn [224 g]
1/2 cup diced red onion [91 g]
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 [672 g]
2 tablespoons olive oil
12 corn tortillas, warmed

Directions 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.
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.
Nutritional Information

Fiery Fish Tacos with Crunchy Corn Salsa

Servings Per Recipe: 6

Amount Per Serving

Calories: 329
Total Fat: 9.3g
Cholesterol: 43mg
Sodium: 2412mg
Total Carbs: 35.5g
Dietary Fiber: 6.8g
Protein: 27.9g