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| Fiery Fish Tacos with Crunchy Corn Salsa |
"Spicy grilled fish are cooled down with a fresh crunchy veggie salsa providing clean corn. Your guests will swim again for seconds!"
Ingredients :
- 2 cups cooked corn kernels
- 1/2 cup diced pink onion
- 1 cup peeled, diced jicama
- half of cup diced purple bell pepper
- 1 cup sparkling cilantro leaves, chopped
- 1 lime, juiced and zested
- 2 tablespoons cayenne pepper, or to taste
- 1 tablespoon floor black pepper
- 2 tablespoons salt, or to taste
- 6 (four ounce) fillets tilapia
- 2 tablespoons olive oil
- 12 corn tortillas, warmed
- 2 tablespoons bitter cream, or to taste
Instructions :
| Prep : 30M | Cook : 6M | Ready in : 40M |
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- Preheat grill for high warmness.
- In a medium bowl, mix together corn, red onion, jicama, pink 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 prepare dinner for three mins in step with aspect. For each fiery fish taco, pinnacle corn tortillas with fish, sour cream, and corn salsa.
Notes :
- Editor's Note: If you noticed this recipe inside the "Vegetable Insurgency" article in the Jun/Jul/Aug 2015 problem of Allrecipes, we introduced 1 1/2 cups of child arugula leaves to it. If you need to add greater vegetables to these tacos, add the arugula in Step 2 when you blend together the salsa components.
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