Cinco de Mayo Fiery Fish Tacos with Crunchy Corn Salsa

1 cup corn
1/2 cup diced red onion
1 cup peeled; chopped jicama
1/2 cup diced red bell pepper
1 cup fresh cilantro leaves; finely chopped
1 lime; zested and juiced
2 tablespoons sour cream
2 tablespoons cayenne pepper
1 tablespoon ground black pepper
2 tablespoons salt
6 fillets tilapia; (4 ounce)
2 tablespoons olive oil
12 corn tortillas; warmed

Preheat grill for high heat.

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.

Arrange fillets on grill grate, and cook for 3 minutes per side. For each fiery fish taco, top two corn tortillas with fish, sour cream, and corn salsa.
Notes

Please note that it calls for red bell pepper. I sometimes add just a handful of black beans to the salsa for color.