Fiery Fish Tacos with Crunchy Corn Salsa Recipes
Ingredients
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1 cup corn
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1/2 cup diced red onion
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1 cup peeled, chopped jicama
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1/2 cup diced red bell pepper
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1 cup fresh cilantro leaves, finely chopped
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1 lime, zested and juiced
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2 tablespoons sour cream
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2 tablespoons cayenne pepper
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1 tablespoon ground black pepper
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2 tablespoons salt
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6 (4 ounce) fillets tilapia
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2 tablespoons olive oil
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12 corn tortillas, warmed
Directions
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Preheat grill for high heat.
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In a medium bowl, mix together corn, red onion,
jicama, red bell pepper, and cilantro. Stir in lime juice and zest.
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In a small bowl, combine cayenne pepper, ground
black pepper, and salt. Brush each fillet with olive oil, and sprinkle
with spices.
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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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