SPICY TILAPIA FISH TACOS WITH CRUNCHY CORN SALSA ENJOY DAN:

SPICY TILAPIA FISH TACOS WITH CRUNCHY CORN SALSA by CHEF DAN:

Serves 4

INGREDIENTS: FOR FISH:

1 tablespoon lime juice

1 tablespoon olive oil

1-teaspoon EACH chili powder, Tansdoori Masala, and cayenne pepper

1/2-teaspoon EACH cumin, sea salt and pepper

1 pound tilapia, cut into bit size pieces

1 tablespoon coconut oil

8 corn tortillas, warmed

FOR ROASTED CORN SALSA:

1 cup corn kernels

1 cup peeled, diced jicama

1/2-red onion

1/2-cup diced red pepper

1 cucumber, peeled and finely diced

1/2-teaspoon sea salt

2 tablespoon lime juice

1 avocado, finely diced

DIRECTIONS:

1.   In a bowl, whisk together limed juice and next 7 ingredients.

2.   Add fish and toss well to coat.

3.   Cover with plastic wrap and place in the refrigerator for 30 minutes.

4.   Meanwhile, making corn salsa.

5.   In a bowl corn kernels next 6 ingredients.

6.   Gently fold in the avocado.

7.   Heat coconut oil in a sauce-a pan over medium-heat when sizzling.

8.   Add fish and for about 6-7 minutes, until firm and opaque.

9.   Place fish in warmed tortillas.

10.                Top with the corn salsa and fresh lime juice.

ENJOY Dan                                               BON-APPETITE!!