Fish Tacos with Corn Salsa
Portion Size: 3 oz. Fish, 1 tortillas
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 cup frozen corn, thawed | |
| 1/2 cup diced red onion | Wash, peel and dice |
| 1 cup jicama | Wash, peel and finely chop |
| 1/2 cup fresh cilantro leaves, | Wash, trim and finely chop |
| 1/2 cup red bell pepper | Wash, trim and finely chop |
| 1 lime, zested and juiced | Wash, zest and juice |
| 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 | May use other white fish. |
| 2 tablespoons olive oil | |
| 8 corn tortillas, warmed |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a medium bowl, mix together corn, red onion, jicama, red bell pepper, sour cream and cilantro | |
| 2 | Stir in lime juice and zest | |
| 3 | In a small bowl, combine cayenne pepper, ground black pepper, and salt | |
| 4 | Brush each fillet with olive oil, and sprinkle with spices. | |
| 5 | Preheat oven to 400 degrees F | |
| 6 | Arrange fillets on baking sheet. Cook for 7 minutes per side. | Cook until internal temperature reaches 145 degrees F |
| 7 | For each fish taco, top corn tortillas with fish, sour cream, and corn salsa |
Posted in Seafood Dinner Recipes
