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
Ingredients:
- 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
Directions:
- 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 |
