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 tablespoons sour cream
2 tablespoons cayenne pepper
2 tablespoons salt
6 (4 ounce) fillets tilapia 2 tablespoons olive oil 12 corn tortillas, warmed
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.
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.