Wednesday, February 19, 2014

Yummy Recipe Wednesday! (Fiery Fish Tacos with Crunchy Corn Salsa)

Welcome everyone to another Yummy Recipe Wednesday. Today I bring you a delicious spicy fish taco recipe. Fish tacos always remind me of the summer time and with warmer weather creeping into the Midwest, at least for this week, I felt this recipe was appropriate. Personally, I love Tilapia in fish tacos because of its mild flavor. The spiciness of the fish in these tacos is great and really works well with sweetness of the jicama. If you’ve never used jicama (the J is pronounced with an H sound), also known as a Mexican potato and available at every Wal-Mart I’ve ever been to, it has a slightly sweet flavor and the crunchy texture of an uncooked potato. Jicama, however, is meant to be eaten raw and not cooked. I’m not even sure what cooked jicama would taste like or if it would even be any good. I also recommend grilling the corn and bell pepper for this recipe in a little oil for a little charred flavor. Additionally, make sure to use 2 corn tortillas for each taco. If you only use one tortilla it will fall apart and all the filling will fall out on your plate and that’s no good. One last thing, instead of using Sour Cream as a topping on these tacos, you could instead use Fish Taco White Sauce which is amazing. Click HERE for a recipe here on my blog to make an excellent Fish Taco White Sauce. Give these tacos a try and let me know in the comments below what you thought. Be sure to come back Friday for another Gluten Free Friday recipe and don’t forget to follow @RecipeBlogger on Twitter if you’re not already.

Fiery Fish Tacos with Crunchy Corn Salsa

  • 1 cup Corn
  • 1/2 cup Diced Red Onion
  • 1 cup Peeled, Chopped Jicama
  • 1/2 cup Diced Red Bell Pepper
  • 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) Tilapia Fillets
  • 2 Tbsp Olive Oil
  • 12 Corn Tortillas, warmed

1. Preheat grill for high heat.
2. In a medium bowl, mix together corn, red onion, jicama, red bell pepper, and cilantro; stir in lime juice and zest.
3. In a small bowl, combine cayenne pepper, ground black pepper, and salt.
4. Brush each tilapia fillet with olive oil, and sprinkle with spices.
5. Arrange fillets on grill grate and cook for 3 minutes per side.
6. For each fiery fish taco, top two corn tortillas with fish, sour cream, and corn salsa; serve hot.

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