TILAPIA FISH TACOS WITH CRUNCHY CORN SALSA ON THE BARBECUE ENJOY DAN:

TILAPIA FISH TACOS WITH CRUNCHY CORN SALSA ON THE BARBECUE

                                                                                                 By CHEF DAN:

Serves 4 barbequed

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

4 (4 Oz) tilapia, fillets, sliced lengthwise between thinner and thicker halves

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 cup packed baby arugula leaves

1/2-teaspoon sea salt

2 tablespoon lime juice

1 avocado, finely diced

DIRECTIONS:  (PREHEAT AN OUTDOOR GRILL TO HIGH-HEAT)

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 add corn kernels next 7 ingredients.

6.   Gently fold in the avocado.

7.   Lightly oil the grates on the barbeque.

8.   Remove fish fillets from the marinate and place on the grill.

9.   Grill thicker slices 3 minutes per side.

10.                Thinner slices 1-1/2-minutes per side.

11.                Place fish in warmed tortillas.

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

ENJOY Dan                                               BON-APPETITE