Things Jessie likes (some of these are probably obvious to you by now): tortillas, salsa, cilantro (pretty much any dish with a Southwestern flair), fish, grilling, fresh/light/healthy meals. So no surprise that I love fish tacos! The perfect summer dinner. I've posted a few fish taco recipes before now, but each one has been unique. This time I chose tilapia. It's (relatively) cheap and mild in flavor. A good starting point if you're new to fish. The tilapia is seasoned with a Cajun rub and grilled until flakey. Then they're wrapped in wheat tortillas over a bed of greens, drizzled with spiced sour cream, and topped with fresh corn and jicama salsa for crunch. Yum. This was my first encounter with jicama, which is actually a root vegetable from Mexico that is also referred to as a "yam bean" or "Mexican turnip". It is usually eaten raw (here tossed in the salsa) and has a sweet starchy flavor.
INGREDIENTS
6 (4-oz.) tilapia fillets
blackening or Cajun seasoning (a blend of garlic powder, salt, pepper, and cayenne pepper)
Corn and Jicama Salsa:
1 cup corn (I used fresh corn cut off of the cob and sauteed in a dry skillet over medium-high heat for several minutes)
1/2 cup red onion, diced
1 cup jicama, peeled and chopped
1/2 cup red bell pepper, diced
1/3 cup fresh cilantro, chopped
1 lime, zested and juiced
salt and freshly ground black pepper, to taste
sour cream (try this Chipotle Sour Cream or this Green Chile Sour Cream)
corn or whole wheat flour tortillas, warmed
mixed greens
DIRECTIONS
1. To prepare the salsa, in a medium bowl, mix together corn, red onion, jicama, red bell pepper, and cilantro. Stir in lime juice and zest. Season to taste with salt and pepper. Refrigerate until ready to serve.
2. Preheat outdoor grill or indoor grill pan to medium-high heat. Rub each tilapia fillet with blackening or Cajun seasoning on both sides.
3. Grill tilapia until it flakes easily with a fork. Serve in warmed tortillas with salsa, sour cream, and mixed greens.
Serves 4.
(Adapted from All Recipes)
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