Description
These Fiery Fish Tacos with Crunchy Corn Salsa are a delightful combination of spicy grilled tilapia served on warm corn tortillas and topped with a refreshing corn salsa. The perfect dish for a summer gathering or a quick weeknight meal.
Ingredients
Units
Scale
Corn Salsa:
- 2 cups cooked corn kernels
- 1/2 cup diced red onion
- 1 cup peeled, diced jicama
- 1/2 cup diced red bell pepper
- 1 cup fresh cilantro leaves, chopped
- 1 lime, juiced and zested
Seasoning:
- 2 tablespoons cayenne pepper, or to taste
- 1 tablespoon ground black pepper
- 2 tablespoons salt, or to taste
For Assembly:
- 6 (4 ounce) fillets tilapia
- 2 tablespoons olive oil
- 12 corn tortillas, warmed
- 2 tablespoons sour cream, or to taste
Instructions
- Preheat the Grill: Preheat grill for high heat.
- Prepare the Corn Salsa: In a medium bowl, mix together corn, red onion, jicama, red bell pepper, and cilantro. Stir in lime juice and zest.
- Season the Fish: In a small bowl, combine cayenne pepper, ground black pepper, and salt. Brush each tilapia fillet with olive oil, then sprinkle with the spice mixture.
- Grill the Fish: Arrange the seasoned fillets on the grill grate and cook for about 3 minutes per side.
- Assemble the Tacos: For each taco, place two warmed corn tortillas on a plate. Top with grilled fish, a dollop of sour cream, and a generous spoonful of corn salsa.
Nutrition
- Serving Size: 1 taco
- Calories: 351
- Sugar: 4g
- Sodium: 2416mg
- Fat: 10g
- Saturated Fat: 2g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 29g
- Cholesterol: 43mg
