1 cup corn
1 cup jicama (peel first, chopped)
1/2 cup diced red bell pepper
1 cup fresh cilantro leaves, finely chopped
1 lime, zested and juiced
1 habanero minced
1/2 cup diced red onion
2 tablespoons sour cream
6 fillets tilapia
2 tablespoons olive oil
12 corn tortillas

Mix corn, red onion, jicama, red bell pepper, habanero and cilantro. Stir in lime juice and zest and set aside for topping.  In a small bowl, combine habanero, ground black pepper, and salt. Brush each fillet with olive oil, and sprinkle with spices.Grill or fry on high – 3 minutes per side. Top corn tortillas with fish, sour cream and corn salsa. Eat ’em up!