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.
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|Serving Size: 1 Serving (227g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 54 (19%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 285
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