Fiery Fish Tacos with Crunchy Corn Salsa
Introducing the Bailey Farms Sweet Mini-Peppers. The unique size and taste characteristics of this pepper offer a wide range of recipe options and uses. They are great for parties – just stuff, bake and enjoy!
Ingredients:
1 cup corn
1/2 cup diced red onion
1 cup peeled, chopped jicama
3 diced sweet mini peppers
1 cup fresh cilantro leaves, finely chopped
1 lime, zested and juiced
2 Tbsp sour cream
2 Tbsp cayenne pepper
1 Tbsp ground black pepper
2 Tbsp salt
6 (4 oz) fillets tilapia
12 Tbsp olive oil
12 corn tortillas, warmed
Instructions:
Preheat grill for high heat.
In a medium bowl, mix together corn, red onion, jicama, sweet mini peppers, 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.
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.
Serve 6.
From allrecipes.com