Fish TacosPublished by on
I’m very proud of my husband; he has become quite the cook. He has been trying new recipes, most of which include seafood. Last night, he found a recipe for fish tacos that was amazing! He even shopped for the ingredients himself (after getting a little help finding the jicama). He found the recipe on www.allrecipes .com; we did alter the recipe slightly from the original.
Makes 6 servings
- 1 cup canned corn, rinsed and drained
- ½ cup diced red onion
- 1 cup peeled and diced jicama
- ½ cup diced red bell pepper
- ½ cup diced green bell pepper
- ½ cup finely chopped fresh cilantro leaves
- 1 lime, juiced
- Salt and ground black pepper, to taste (for the salsa)
- 1 tablespoon cayenne pepper
- 1 tablespoon ground black pepper
- 2 tablespoons salt
- 6 (4 ounce each) tilapia fillets
- 2 tablespoons olive oil
- 12 corn tortillas, warmed
- 12 tablespoons sour cream, divided
- In a medium bowl, mix together corn, red onion, jicama, bell peppers and cilantro. Stir in lime juice. Add salt and pepper to taste. Place salsa in refrigerator.
- In a small bowl, combine cayenne pepper, 1 tbsp. ground black pepper and salt. Brush each fish fillet with olive oil, then sprinkle with spice mixture.
- Arrange tilapia fillets on a stovetop skillet; cook for 3 minutes per side on medium-heat. For each fiery fish taco, top 1 corn tortilla with 1/12 fish, 1 tbsp. sour cream and ½ corn salsa.
This is the first time we added jicama to fresh salsa and it was delicious! The jicama adds a cooling effect that counteracts the spicy tilapia. If you are not very tolerant of spicy foods, decrease the amount of cayenne pepper in the recipe. This recipe did not take very long to make and was perfect for a weeknight supper. Enjoy!