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  tablespoons		sour cream
2  tablespoons		cayenne pepper
1  tablespoon		ground black pepper
2  tablespoons		salt
24  ounces		fillets tilapia
2  tablespoons		olive oil
12		corn tortillas,s warmed
4  cups		Brown Rice - Cooked, Medium Grain

Tip: For nutritional information on all the ingredients in Fiery Fish Tacos with Crunchy Corn Salsa just click on each ingredient name. Then adjust the serving size for any Fiery Fish Tacos with Crunchy Corn Salsa ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

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. Brush each fillet with olive oil, and sprinkle with spices.
4.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.