Fierce Fish Tacos with Crunchy Corn Slaw Salsa
“Ono” Scale
5 out of 5 Shakas
Prep by Braddah Zeke 40 minutes 6 Tacos 351 Cals
Spicy grilled Tilapia (or other fish) are cooled down with a fresh crunchy veggie slaw salsa featuring fresh corn. “You gonna put tears in your guests eyes, before you kick them out so you can eat all the leftovers!” BROKE da MOUTH!!
Prep Time : 30 mins
Cook Time : 10 mins
Total Time : 40 mins
Course : Entree
Cuisine : Baja Mexico
Servings : 6 Servings
Ingredients
• 2 cups cooked corn kernels
• 1/2 cup diced red onion
• 1 cup peeled, diced jicama
• 1/2 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 or flour tortillas, warmed
• 2 tablespoons sour cream, or to taste
• Add all ingredients to list
Instructions
Fierce Fish Tacos with a Crunchy Corn Slaw Salsa
- 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 or 1-flour with fish, sour cream, and corn salsa.
Nutrition Facts
Per Serving:
- 351 calories
- 9.6 g fat
- 40.3 g carbohydrates
- 28.7 g protein
- 43 mg cholesterol
- 2416 mg sodium
