I first fell in love with making my own homemade ice cream, sorbet, and frozen yogurt about.
Fiery Fish Tacos With Crunchy Corn Salsa
Easy peach crisp with oats.
Recipe Summary Fiery Fish Tacos With Crunchy Corn Salsa
Spicy grilled fish are cooled down with a fresh crunchy veggie salsa featuring fresh corn. Your guests will swim back for seconds!Ingredients | Healthy Summer Desserts Easy
2 cups cooked corn kernels
½ cup diced red onion
1 cup peeled, diced jicama
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
12 corn tortillas, warmed
2 tablespoons sour cream, or to taste
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.
Editor's Note: If you saw this recipe in the "Vegetable Insurgency" article in the Jun/Jul/Aug 2015 issue of Allrecipes, we added 1 1/2 cups of baby arugula leaves to it. If you want to add more greens to these tacos, add the arugula in Step 2 when you mix together the salsa ingredients.
Info | Healthy Summer Desserts Easy
prep:
30 mins
cook:
10 mins
total:
40 mins
Servings:
6
Yield:
6 servings
