I adapted this light and easy to make recipe from allrecipes.com. I used snapper fillets instead of tilapia and flour tortillas instead of corn. I left out the jicama and didn’t miss it. I had a lot of the fish taco spice left over so I recommend reducing the amount or spooning out what’s needed and putting up the rest. I also recommend substituting chopped avocado or chopped tomato instead of the jicama. To me, a taco isn’t fiery unless you add chilies to it so in went half a habañero (Scotch bonnet in Jamaica). This turned out to be a tasty meal, light but satisfying, zesty and full of flavor.
Prep Time: 30 Minutes
Ready In: 40 Minutes
Cook Time: 10 Minutes
1 cup corn
1/2 cup diced red onion
1 cup peeled, chopped jicama, optional
1/2 cup diced red bell pepper
1 cup fresh cilantro leaves, finely chopped
1 lime, zested and juiced
1/2 Scotch bonnet (habañero) pepper with seeds, finely chopped, optional
1-2 tablespoons cayenne pepper
1/2 -1 tablespoon ground black pepper
1-2 tablespoons salt
6 (4 ounce) tilapia or snapper fillets
2 tablespoons olive oil
12 corn tortillas, warmed
2 tablespoons sour cream or nonfat Greek-style yogurt, optional
1. Prepare to cook. Preheat grill for high heat. Or, preheat broiler at 450˚F and spray a broiling pan with cooking spray. Set pan aside until ready to broil fish.
2. Make the corn salsa. In a medium bowl, mix together corn, red onion, jicama (if using), red bell pepper, cilantro, and the scotch bonnet pepper (if using). Stir in lime juice and zest. Refrigerate until ready to serve.
3. Season the fish fillets. In a small bowl, combine cayenne pepper, ground black pepper, and salt. Brush each fillet with olive oil, and sprinkle with spices.
4. Grill and serve. Arrange fillets on grill grate, and cook for 3 minutes per side. In the broiler, arrange fish fillets on the prepared broiling pan and broil for 2 1/2 minutes on each side. For each fiery fish taco, top a corn tortilla with fish, sour cream or yogurt (if using), and corn salsa. Roll up and eat!