Fish Tacos with Corn Salsa

1 cup frozen corn, thawed
1/2 cup diced red onion
1 cup peeled, chopped jicama

1/2 cup diced red bell pepper

1/2 cup fresh cilantro leaves, finely chopped
1 lime, zested and juiced

1/4 cup light sour cream

1/2 teaspoon cayenne pepper

1/2 teaspoon ground black pepper
1 teaspoon salt

8 (4 ounce) fillets tilapia
2 tablespoons olive oil

8 corn tortillas, warmed
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.
Preheat oven to 400 degrees F. Arrange fillets on baking sheet, and cook for 7 minutes per side. Cook until internal temperature reaches 145 degrees F. For each  fish taco, top corn tortillas with fish, sour cream, and corn salsa. Serves 8.