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