Spicy grilled fish are cooled down with a fresh crunchy veggie salsa featuring fresh corn. Your guests will swim back for seconds!
Preheat grill for high heat.
In a medium bowl, mix together corn, red onion, jicama, red bell pepper, and cilantro. Stir in lime juice and zest.
In a small bowl, combine cayenne pepper, ground black pepper, and salt. Brush each fillet with olive oil, and sprinkle with spices.
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.
Please note that it calls for red BELL pepper. I sometimes add just a handful of black beans to the salsa for color.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (227g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 285 | ||
Calories from Fat: 54 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6g | 8 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 2.3g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 57.9mg | 18 % | |
Sodium 92.9mg | 3 % | |
Potassium 606.9mg | 16 % | |
Total Carbohydrate 34g | 10 % | |
Dietary Fiber 5.6g | 22 % | |
Sugars, other 28.4g | ||
Protein 27.2g | 39 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 285
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