Ingredients

• 2 cups cooked corn kernels
• 0.5 cups diced red onion
• 1 cup peeled , diced jicama
• 0.5 cups 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
• 2 tablespoons olive oil
• 12 corns tortillas , warmed
• 2 tablespoons sour cream , or to taste

Instructions

1. 1 Preheat grill for high heat.
2. 2 In a medium bowl, mix together corn, red onion, jicama, red bell pepper, and cilantro. Stir in lime juice and zest.
3. 3 In a small bowl, combine cayenne pepper, ground black pepper, and salt.
4. 4 Brush each fillet with olive oil, and sprinkle with spices to taste.
5. 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.

Nutrition per serving