Fish Tacos with Corn and Jicama Salsa and Chipotle-Lime Sauce


by Nelly Moore

Posted on May 3, 2012 at 6:00 AM

Updated Wednesday, May 2 at 11:06 AM

4 tilapia fillets, sliced in half lengthwise
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon paprika
1/4 teaspoon ground cayenne pepper
2 Tablespoons olive oil

8 flour tortillas, taco size
Sour cream and lime wedges for garnish (optional)

For salsa:
1 cup corn
1/2 cup red onion, diced
1/2 cup red bell pepper, diced
1 cup jicama, peeled and chopped
1 cup fresh cilantro, finely chopped
1 lime, zested and juiced

For sauce:
1/2 cup plain fat free yogurt
2 Tablespoons fresh lime juice
2 Tablespoons fresh cilantro, chopped
2 teaspoons canned chipotle peppers in adobo sauce

Heat olive oil in a non-stick skillet at medium heat. Rub salt, ground black pepper, paprika and cayenne pepper on fish. Cook fish on skillet about 3 minutes on each side or until it flakes easily with a fork. Combine all salsa ingredients in a bowl and set aside. Combine all ingredients for the sauce in a small food processor or blender and blend until smooth. To serve, place one piece of fish on a heated flour tortilla and top with salsa and sauce. Add sour cream and a squeeze of lime if desired.