Fiery Fish Tacos With Crunchy Corn Salsa
Serves: 6
Floy Nolan
1 January 1970
Based on User reviews:
46
Spice
51
Sweetness
37
Sourness
37
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
2 cups
Corn Kernel (cooked)1 cup
Red Onion (diced)1 cup
Jicama (peeled, diced)1 cup
Red Bell Pepper (diced)2 tbsps
Cayenne Pepper (to taste)1 tbsp
Ground Black Pepper2 tbsps
Salt (to taste)2 tbsps
Olive Oil2 tbsps
Sour Cream (to taste)Directions:
1
Preheat grill for high heat
2
In a medium bowl, mix together corn, red onion, jicama, red bell pepper, and cilantro
3
Stir in lime juice and zest
4
In a small bowl, combine cayenne pepper, ground black pepper, and salt
5
Brush each fillet with olive oil, and sprinkle with spices to taste
6
Arrange fillets on grill grate, and cook for 3 minutes per side
7
For each fiery fish taco, top two corn tortillas with fish, sour cream, and corn salsa