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Prep time: 30 min
Cook time: 10 min
Servings: 6
Spicy grilled fish are cooled down with a fresh crunchy veggie salsa featuring fresh corn. Your guests will swim back for seconds!
Serve with corn tortillas and sour crème
Ingredients
Salsa
2 cup corn kernel
1/2 cup onions
1 cup jicama
1/2 cup bell pepper, stripes
1 cup cilantro
30 gram lime juice
Fish
680 gram tilapia fillets
2 tbsp cayenne pepper
1 tbsp siracha lemon blend
1/2 tsp black pepper
1/2 tsp sea salt
2 tbsp olive oil
Directions
Preheat grill for high heat.
In a medium bowl, mix together corn, red onion, jicama, red bell pepper, and cilantro. 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 minutes per side. For each fiery fish taco, top two corn tortillas with fish, sour cream, and corn salsa.
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