I love this recipe for a billion reasons but let me just share a few! First of all, fish tacos are just yummy. Especially with tilapia - I mild, delicious fish that even those that don't love seafood often enjoy. Secondly, it's a light, colorful meal that is just a pleasure to dig into on a beautiful summer evening. Thirdly, even though they are called "fiery" fish tacos, you can adjust the heat so that every single person at the table is happy! If you have those that can't handle the heat, start with mildly seasoned tilapia and give them spicy sour cream to add to their tacos to up the spice factor. Fourth (yes the list goes on!), the salsa is so so good! The jicama is the secret ingredient - it has a clean, fresh taste with a hint of sweetness that is perfect paired with the spicy fish and it gives the tacos a delightful crunch! Also, this recipe is delicious with flour tortillas or corn. In fact, I would suggest using flour tortillas if you have little ones since corn tortillas have the frustrating tendency to fall apart! Hope you enjoy - my family certainly does!
Fiery Fish Tacos with Crunchy Corn Salsa
submitted by Brittany ~ The Sisters Cafe
1 cup frozen corn, thawed (or cut cooked corn from 1 cob)
1/2 cup red onion, chopped
1 cup jicama, peeled and chopped
1/2 cup red bell pepper, chopped
1/2 cup cilantro, chopped
juice from 1 lime
6 fillets tilapia (approx. 1.5 lbs)
Cajun seasoning, to taste
2 Tb olive oil
corn tortillas
sour cream
In a bowl, mix together corn, red onion, jicama, red pepper, cilantro, and lime juice. Set aside. Sprinkle each tilapia fillet with desired amount of Cajun seasoning. (Sprinkle both sides liberally if you like it very spicy. Otherwise just sprinkle lightly or only on one side of fillet.) Sprinkle fillets with sea salt. Heat olive oil in pan over medium heat. Cook fish for 3 minutes per side. For each fiery taco, place half a fillet in a warmed corn tortilla and top with sour cream and crunchy corn salsa. Serves 6 (2 tacos each).
*For spicy sour cream: Start with 1/2 cup sour cream and stir in 1/4 tsp cayenne pepper, a squeeze of lime juice and 1-2 tsp minced cilantro. Give it a taste and add more heat if you like!
My sweet cousin-in-law taught me a trick to make corn tortillas pliable. Start with just enough oil to cover the bottom of your frying pan, heat on med-high until the oil ripples, then fry for 5-10 seconds on each side, and drain on paper towels. You may have to add more oil if your doing the whole stack of tortillas. Just make sure the oil is nice and hot befor adding the tortillas or it won't work.
ReplyDeleteOh my gosh, Britt! My mouth is watering both at the picture and your description. these sound incredible! I really can't wait to make them.
ReplyDeleteFish tacos are one of my favorite meals! Will have to try this recipe next taco night.
ReplyDeleteThese were yummy! I agree - the jicama is the secret, delicious ingredient. It was fabulous in the salsa.
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