Fiery Fish Tacos with Crunchy Corn Salsa

Have you ever been to Rubio's? Probably the finest fish taco to ever grace the Earth, especially on Tuesdays when they are half off. Well, these fish tacos are absolutely nothing like the tacos at Rubios, but they are still delicious! My very favorite part of these tacos is the jicima salsa. Jicima is a slightly sweet, crunchy, delicious little ...thing. Growing up my Grandma would always have jicama on hand and peel and slice it for a sweet little afternoon snack when we would visit. It compliments these spicy tacos perfectly. And don't be afraid, you can easily control the heat in these tacos to suit your tastes.

I also kind of feel like I should note something here. Well, two things, one is that I only own white plates and bowls. It's a sad little life to be such a cheapskate, but I just want to get that out in the open so we can all move on. The second thing is that...notice how there is nothing else on the plate besides the tacos? That's totally the norm at our house. I'm proud that we rarely eat things like soup from a can, grilled cheese, etc. but making things that take more than ten minutes to prepare means that we usually just get a main course. Occasionally some bread or a vegetable, never anything too thrilling.

I really wanted to just make German pancakes for dinner tonight, but I have a husband who is staunchly opposed to breakfast for dinner (pity me, please). Anyway, hope you enjoy these tacos!

Fiery Fish Tacos with Crunchy Corn Salsa

adapted slightly from http://www.allrecipes.com/
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
1 tablespoons sour cream
1 tablespoon cayenne pepper
1/2 tablespoon ground black pepper
1 tablespoon salt
6 (4oz) tilapia fillets
2 tablespoons olive oil
12 corn tortillas, warmed (I spray a pan with pam and slightly toast on both sides)

Preheat grill to 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, black pepper, and salt. Brush each fillet with olive oil, and sprinkle with spices. Arrange fillets on grill grate (or on George Foreman) and cook for three minutes per side. For each taco, top corn tortilla with fish, sour cream, and corn salsa.

Kristi's Notes: Be pretty sparing with the spice rub, even if you like the heat. We like spicy in this house and I probably only used a third of this spice mixture, if that. For the kids tacos I threw some fish on with just the salt and none of the spice rub.