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Jicama Fish Tacos with Crunchy Corn Salsa

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Ingredients
  

  • 2 cups cooked corn kernels
  • ½ cup diced red onion
  • 1 cup peeled diced jicama ( commonly known as Mexican yam bean, or Mexican turnip)
  • ½ 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 Marketplace Meyer Lemon EVOO purchase here
  • 12 corn tortillas warmed
  • 2 tablespoons sour cream or to taste

Instructions
 

  • 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.

Notes

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