Fish Tacos with Crunchy Corn Salsa Recipe

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  • 2 cups cooked corn
  • 1 tbsp ground black pepper
  • 2 tbsp salt, or to taste
  • 6 (4 ounce) fillets tilapia
  • 2 tbsp olive oil
  • 12 corn tortillas, warmed
  • 2 tbsp sour cream, or to taste
  • 1/2 cup diced red onion
  • 1 cup peeled, diced jicama
  • 1/2 cup diced red bell pepper
  • 1 cup fresh coriander leaves, chopped
  • 1 lime, juiced and zested
  • 2 tbsp red pepper, or to taste


Preheat grill for high heat. Mix together corn, red onion, jicama, red bell pepper, and coriander. In a medium bowl, Stir in lime juice and zest. In a small bowl, combine cayenne pepper, ground black pepper, and salt. Brush each fillet with olive oil, and sprinkle with spices to taste. Arrange fillets on grill grate, and cook for 3 mins per side. For each fiery fish taco, top two corn tortillas with fish, sour cream, and corn salsa.


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