Tuesday, March 15, 2011

Fish Tacos with Corn Salsa


1 cup corn                                                   
1/4 cup diced red onion                               
1 cup peeled, chopped jicama            
1/2 cup diced red and orange bell pepper                    
1/2 cup fresh cilantro leaves, finely chopped    
1 lime, zested and juiced 
 2 tbsp. olive oil
1/4 tbsp. cayenne pepper
1/8 tbsp. ground black pepper
1/8 tbsp. salt 
6 (4 oz) tilapia fillets 
several spoonfuls sour cream
10 corn tortillas 

  • Preheat grill to high heat.
  • In a small pan, saute red onions (optional).
  • In a separate pan cook corn until slightly blackened.
  • In a medium bowl, combine corn, red onion, jicama, red and orange bell pepper, and cilantro.  Stir in lime juice and zest.
  • In a small bowl, combine cayenne pepper, black pepper, and salt.  Brush each fillet with oil and sprinkle with spices.
  • Grill tilapia on each side for 3 minutes.
  • Warm the tortillas and top each tortilla with tilapia, sour cream, and corn salsa.
Note: These tacos have a little kick.  If you don't like spicy food don't eliminate the cayenne and black peppers, just add less of each. Also, the jicama might be hard to find, but it's worth the search.  It gives the salsa a nice crunch. I found mine at Sunflower Market.

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