Fiery Fish Tacos with Crunchy Corn Salsa

Fish or shrimp tacos....always a great summer dish and so many variations with just about any salsa combination you could imagine.  I loved the crunch of the jicama and the wonderful addition of arugula.  And, still, the incredible summer sweet corn bonanza continues!  Sweet corn cut right of the cob....so crunchy.

This original recipe calls for a seasoning of S&P and a bit of cayenne, I substituted Southwest seasoning found in the spice aisle.  It also calls for sour cream, but Jim doesn't like that so I substituted guacamole.  Or use both.  I served these with a side dish of refried beans and Spanish rice.  Also, this recommends using two corn tortillas per tacos, not one.  Absolutely do this.  There is no way a single tortilla would not have disintegrated.  Or, you could use one soft corn and one hard corn tortilla (I use some of the refried beans to "glue" them together.)  Or if you prefer flour tortillas, use those.

FIERY FISH TACOS with CRUNCH CORN SALSA (6 servings)

6 (4 oz) tilapia (or other mild, white fish) fillets
1 cup fresh corn kernels, cut off of the cob
1 cup peeled and diced jicama
1/2 cup diced red onion
1/2 cup diced red bell pepper
1/4 to 1 cup fresh chopped cilantro leaves, optional (or substitute a bit of chopped parsley for color)
1 1/2 cups packed baby arugula leaves
1 lime, zested and juiced (2 Tbsp juice)
24 (6") corn tortillas, warmed
2 tsp salt
1 tsp black pepper
1/2 to 2 tsp cayenne, to taste, optional
2 Tbsp EVOO
1/2 cup sour cream, optional
guacamole, optional

Preheat a grill on high.  Lightly oil grate.

Mix together corn, jicama, red onion, bell pepper, cilantro, arugula, and lime zest and juice in a bowl.  Toss to combine.

Make 12 stacks of 2 tortillas each.

Combine S&P and cayenne (or any seasoning you're using).  Slice fish fillets lengthwise between thinner and thicker halves,  Brush with oil and sprinkle with spice mixture.  Grill thicker halves until just cooked through, 3 minutes per side. 

Grill thinner halves 1 1/2 minutes per side.  Top each taco with half a fillet, 2 tsp sour cream and/or guacamole, and 1/4 cup salsa.

Recipe Source: http://allrecipes.com/Recipe/Fiery-Fish-Tacos-with-Crunchy-Corn-Salsa/Detail.aspx?event8=1&prop24=SR_Title&e11=fiery%20fish%20tacos%20with%20crunchy%20corn%20salsa&e8=Quick%20Search&event10=1&e7=Home%20Page&soid=sr_results_p1i1