Spiced Fish Tacos with Crisp Corn-Jicama Salsa
Spiced Fish Tacos with Crisp Corn-Jicama Salsa balance heat from cayenne-kissed tilapia with a refreshing crunch of corn, jicama, and red pepper. A squeeze of lime and a dollop of cool sour cream round out each warm tortilla, delivering bright, layered flavors in every bite. Ideal for weeknight dinners or casual gatherings where bold, fresh textures shine.
- Prep30 mins
- Cook10 mins
- Serves6
- DifficultyEasy
- 1
Preheat the grill to high heat.
- 2
In a medium bowl, mix the corn, red onion, jicama, red bell pepper, and cilantro. Stir in the lime juice and zest.
- 3
In a small bowl, combine the cayenne pepper, ground black pepper, and salt.
- 4
Brush each fillet with olive oil, then sprinkle with the spices to taste.
- 5
Place the fillets on the 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.
- Calories 381.25 kcal Moderate
- Protein 15.4 g Good Source
- Carbs 47.96 g Moderate
- Total Fat 15.84 g High
- Saturated Fat 3.06 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 20.86 mg Moderate
- Sodium 383.71 mg Moderate
- Fiber 7.95 g Good Source
- Sugar 11.65 g High
- Added Sugar 0.18 g Low Source
- Calcium 145.24 mg Moderate
- Iron 2.48 mg Moderate
- Potassium 393.43 mg Low Source
- Vitamin A 964.0 mcg_rae Good Source
- Vitamin C 241.82 mg Good Source
- Vitamin D 1.27 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Citrus 🍊
- Fish 🐟
- Milk 🥛
- Wheat 🌾
- Gluten
- Corn 🌽
- Onions 🧅