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Crunchy Corn Salsa and Fiery Fish Tacos


2 cups cooked corn kernels
1/2 cup diced red onion
1/2 cup diced red bell pepper
1 cup fresh cilantro leaves, chopped
1 lime, juiced and zested
2 tablespoons cayenne pepper
1 tablespoon ground black pepper
2 tablespoons salt, or to taste
6 (4 ounce) tilapia fillets
2 tablespoons olive oil
12 corn tortillas, warmed
2 tablespoons sour cream, or to taste


Preheat grill for high heat.

In a medium bowl, mix together corn, red onion, 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 to taste.

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.

Recipe courtesy

Article provided by Bluegreen Carpet & Tile Cleaning in Madison

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