Fiery Fish Tacos with Crunchy Corn Salsa - 25.5g Carbs, 6.8g Fiber
[Suggestions: To reduce the huge amount of sodium here leave the
"2 Tbsp salt" out. If you want more seasoning add other spices to
flavor this dish. A salt free taco blend of spices would be a good
substitute instead. Take care, Gloria]
From: www.allrecipes.
Submitted By: LouiseCol
"Spicy grilled fish are cooled down with a fresh crunchy veggie
salsa featuring fresh corn. Your guests will swim back for seconds!"
Prep Time: 30 Minutes
Ready In: 40 Minutes
Cook Time: 10 Minutes
Servings: 6
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 Tbsp sour cream
2 Tbsp cayenne pepper
1 Tbsp ground black pepper
2 Tbsp salt
6 (4 oz) fillets tilapia
2 Tbsp olive oil
12 corn tortillas, warmed
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.
Servings: 6
Nutrition per Serving:
329 Calories, 9.3g Total Fat, 43mg Cholesterol, 1412mg Sodium,
25.5g Total Carbs, 6.8g Dietary Fiber, 28g Protein
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