Fiery Fish Tacos with Crunchy Corn Salsa

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Fiery Fish Tacos with Crunchy Corn Salsa

Prep 30 m

Cook 10 m

Ready In 40 m

6 Servings

351 Calories


"Spicy grilled fish are cooled down with a fresh crunchy veggie salsa featuring fresh corn. Your guests will swim back for seconds!"

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  1. 2 cups cooked corn kernels

  2. 1/2 cup diced red onion

  3. 1 cup peeled, diced jicama

  4. 1/2 cup diced red bell pepper

  5. 1 cup fresh cilantro leaves, chopped

  6. 1 lime, juiced and zested

  7. 2 tablespoons cayenne pepper, or to taste

  8. 1 tablespoon ground black pepper

  9. 2 tablespoons salt, or to taste

  10. 6 (4 ounce) fillets tilapia

  11. 2 tablespoons olive oil

  12. 12 corn tortillas, warmed

  13. 2 tablespoons sour cream, or to taste


  1. Preheat grill for high heat.

  2. In a medium bowl, mix together corn, red onion, jicama, red bell pepper, and cilantro. Stir in lime juice and zest.

  3. In a small bowl, combine cayenne pepper, ground black pepper, and salt.

  4. Brush each fillet with olive oil, and sprinkle with spices to taste.

  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.

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