Minggu, 19 Oktober 2014

Fiery Fish Tacos with Crunchy Corn Salsa

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!"

 Original recipe makes 6 servings 

  •  1 cup corn 
  •  1/2 cup diced red onion
  •  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
  •  2 tablespoons olive oil 
  •  12 corn tortillas, warmed


  1. Preheat grill for high heat.
  2. In a medium bowl, mix together corn, red onion, jicama, red bell pepper, and cilantro. Stir in lime juice and zest. 
  3. In a small bowl, combine cayenne pepper, ground black pepper, and salt. Brush each fillet with olive oil, and sprinkle with spices.
  4. 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.

Related Posts

Fiery Fish Tacos with Crunchy Corn Salsa
4/ 5