Fiery Fish Tacos with crunchy corn salsa

Fish tacos are popular out west. If we would go out for tacos in Nevada Tim would always order the fish tacos. For some reason fish in my tacos didn't
sound too appetizing. One of my favorite recipe sites is Allrecipes. I found this recipe on the site. It was worth a try since so many people gave it a great recommendation. I had to agree, this recipe is a must try. The corn salsa makes the meal a success.

INGREDIENTS

• 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
• 6 (4 ounce) fillets tilapia
• 2 tablespoons olive oil
• 12 corn tortillas, warmed

DIRECTIONS

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.