Ingredients:
- 1 cup corn freshly cut off cob, or canned corn kernels
- 1 cup peeled, chopped Jicama or cabbage
- 1/2 cup of diced red onion
- 1/2 cup of diced mango or peaches
- 1/2 cup of diced red bell peppers
- 1/2 cup of fresh cilantro leaves, finely chopped
- 1 lime, zested and juiced
- 2 tablespoons sour cream
- 1 tablespoon St. Lucifer Jalapeno Table Spice (1/2 for the fish rub and 1/4 for the corn salsa).
- 1 tablespoon ground black pepper
- 2 tablespoons kosher salt
- (6) 4 ounce fillets cod, or any mild white fish
- 2 tablespoons extra virgin olive oil
- 12 corn or flour tortillas, warmed
Directions:
- Preheat grill to medium-high heat.
- In a medium bowl, mix together corn, red onion, jicama, mango or peaches, St. Lucifer Jalapeno Table Spice , red bell pepper and cilantro. Stir in lime juice and zest.
- In a small bowl, combine St. Lucifer Jalapeno Table Spice, 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 fish taco, top two corn tortillas or one flour tortilla with fish, sour cream, and corn salsa
- Add extra St. Lucifer Jalapeno Table Spice to desired heat level.