Fiery Fish Tacos with Crunchy Corn Salsa

Fiery Fish Tacos with Crunchy Corn Salsa

World Cuisine Latin American Mexican

Spicy grilled fish are cooled down with a fresh crunchy veggie salsa featuring fresh corn. Your guests will swim back for seconds!

Servings per recipe: 6
Calories per serving: 351
Preparation time: 30m
Total cooking time: 40m


  • 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
  • 2 tablespoons cayenne pepper, or to taste
  • 1 tablespoon ground black pepper
  • 2 tablespoons salt, or to taste
  • 6 (4 ounce) fillets tilapia
  • 2 tablespoons olive oil
  • 12 corn tortillas, warmed
  • 2 tablespoons sour cream, or to taste


  • 1   Preheat grill for high heat.
  • 2   In a medium bowl, mix together corn, red onion, jicama, red bell pepper, and cilantro. Stir in lime juice and zest.
  • 3   In a small bowl, combine cayenne pepper, ground black pepper, and salt.
  • 4   Brush each fillet with olive oil, and sprinkle with spices to taste.
  • 5   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.

Nutrion facts:

Total Fat 9.6g 15%
    Saturated Fat 2.0g  
Cholesterol 43mg 14%
Sodium 2416mg 97%
Potassium 880mg 25%
Total Carbohydrates 40.3g 13%
Dietary Fiber 7.5g 30%
Protein 28.7g 57%
Sugars 4g  
Vitamin A 1915IU  
Vitamin C 34mg  
Calcium 108mg  
Iron 2mg  
Thiamin 0mg  
Niacin 7mg  
Vitamin B6 1mg  
Magnesium 102mg  
Folate 51mcg