Fiery Fish Tacos

Fiery Fish Tacos with Crunchy Corn Salsa
submitted by Brittany ~ The Sisters Cafe

1 cup frozen corn, thawed (or cut cooked corn from 1 cob)
1/2 cup red onion, chopped
1 cup jicama, peeled and chopped
1/2 cup red bell pepper, chopped
1/2 cup cilantro, chopped
juice from 1 lime

6  fillets tilapia (approx. 1.5 lbs)
Cajun seasoning, to taste
2 Tb olive oil

corn tortillas
sour cream

In a bowl, mix together corn, red onion, jicama, red pepper, cilantro, and lime juice.  Set aside.  Sprinkle each tilapia fillet with desired amount of Cajun seasoning.  (Sprinkle both sides liberally if you like it very spicy. Otherwise just sprinkle lightly or only on one side of fillet.)  Sprinkle fillets with sea salt.  Heat olive oil in pan over medium heat.  Cook fish for 3 minutes per side.  For each fiery taco, place half a fillet in a warmed corn tortilla and top with sour cream and crunchy corn salsa.  Serves 6 (2 tacos each).

*For spicy sour cream:  Start with 1/2 cup sour cream and stir in 1/4 tsp cayenne pepper, a squeeze of lime juice and 1-2 tsp minced cilantro.  Give it a taste and add more heat if you like!