Fiery Fish Tacos with Crunchy Corn Salsa

Name: Fiery Fish Tacos with Crunchy Corn Salsa
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Mexican
Ingredients: 2 Tbsps cayenne pepper; 237 milliliters corn; 12 corn tortillas, warmed; 237 milliliters fresh cilantro leaves, finely chopped; 1 Tbsp ground black pepper; 237 milliliters peeled, chopped jicama; 1 lime, zested and juiced; 2 Tbsps olive oil; 118 milliliters diced red bell pepper; 118 milliliters diced red onion; 2 Tbsps salt; 2 Tbsps sour cream; 680 grams fillets tilapia

Fiery Fish Tacos with Crunchy Corn Salsa

Fiery Fish Tacos with Crunchy Corn Salsa might be just the main course you are searching for. Watching your figure? This gluten free and pescatarian recipe has 320 calories, 27g of protein, and 10g of fat per serving. This recipe serves 6. This recipe covers 21% of your daily requirements of vitamins and minerals. If you have cayenne pepper, cream, lime zest, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

Preheat grill for high heat.

Equipment you will use

Grill

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

Ingredients you will need

Red Pepper

Lime Juice

Red Onion

Cilantro

Jicama

Corn

Equipment you will use

Bowl

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

Ingredients you will need

Ground Black Pepper

Cayenne Pepper

Salt

Equipment you will use

Bowl

Brush each fillet with olive oil, and sprinkle with spices.

Ingredients you will need

Olive Oil

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.

Ingredients you will need

Corn Tortilla

Sour Cream

Salsa

Corn

Fish

Equipment you will use

Grill

Equipment

Grill

Bowl

Ingredients

Servings:

2Tbsps

cayenne pepper 237milliliters

corn 12

corn tortillas, warmed 237milliliters

fresh cilantro leaves, finely chopped 1Tbsp

ground black pepper 237milliliters

peeled, chopped jicama 1

lime, zested and juiced 2Tbsps

olive oil 118milliliters

diced red bell pepper 118milliliters

diced red onion 2Tbsps

salt 2Tbsps

sour cream 680grams

fillets tilapia

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish can be paired with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The FitVine Wine Pinot Grigio with a 4.4 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.