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Fiery Fish Tacos with Crunchy Corn Salsa

2 cups cooked corn kernels

½ cup diced red onion

1 cup peeled, diced jicama

½ 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 white fish

2 tablespoons olive oil

12 corn tortillas, warmed

2 tablespoons sour cream, or to taste


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.


Prep Time: 30 min Cook Time: 10 min Total Time: 40 min




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