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Fiery Fish Tacos with Crunchy Corn Salsa

4

40 min

Fiery Fish Tacos with Crunchy Corn Salsa

Fiery Fish Tacos with Crunchy Corn Salsa Photo 1

Time

40 min

Serving

6 persons

Calories

351

Rating

4.00★ (956)

Cuisine

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

Ingredients

  • corn kernels: 2 cups (cooked)
  • red onion: 0.5 cup (diced)
  • peeled, diced jicama: 1 cup
  • red bell pepper: 0.5 cup (diced)
  • cilantro leaves: 1 cup (chopped, fresh)
  • lime, juiced and zested: 1 piece
  • cayenne pepper: 2 Tbsp (to taste)
  • ground black pepper: 1 Tbsp
  • salt: 2 Tbsp (to taste)
  • fillets tilapia: 6 piece (4 ounce)
  • olive oil: 2 Tbsp
  • corn tortillas, warmed: 12 piece
  • sour cream: 2 Tbsp (to taste)

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Stages of cooking

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  1. Preheat grill for high heat.
    Fiery Fish Tacos with Crunchy Corn Salsa Photo 2
  2. In a medium bowl, mix together corn, red onion, jicama, red bell pepper, and cilantro. Stir in lime juice and zest.
    Fiery Fish Tacos with Crunchy Corn Salsa Photo 3
  3. In a small bowl, combine cayenne pepper, ground black pepper, and salt.
    Fiery Fish Tacos with Crunchy Corn Salsa Photo 4
  4. Brush each fillet with olive oil, and sprinkle with spices to taste.
    Fiery Fish Tacos with Crunchy Corn Salsa Photo 5
  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. CookinBug
    Fiery Fish Tacos with Crunchy Corn Salsa Photo 6

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