15
June
2012
|
08:11 PM
America/New_York

Fiery Tilapia Fish Tacos

• 1 cup corn (blacken in skillet)
• 1/2 cup diced red onion
• 1/2 cup diced red bell pepper
• 1 cup fresh cilantro leaves, finely chopped
• 1 lime, zested and juiced
• 2 tablespoons sour cream
• 1 tsp cayenne pepper
• 1/2 tablespoon ground black pepper
• 2 tsps salt
• 6 (4 ounce) fillets tilapia
• 2 tablespoons olive oil
• 12 flour tortillas, warmed

Preheat grill or non-stick skillet for medium-high heat to blacken the corn. Allow to brown slightly before removing. Clean the grill/skillet, and preheat to high. In a medium bowl, mix together corn, red onion, 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. Arrange fillets on grill grate or skillet, and cook for 3 minutes per side. Cut the fillets into strips. For each fiery fish taco, top a flour tortilla with fish, sour cream, and corn salsa.