Fiery fish tacos

Ingredients 1 cup corn 1/2 cup diced red onion 1 cup peeled, chopped jicama 1/2 cup diced red bell pepper 1 cup fresh cilantro leaves, finely chopped 1 lime, zested and juiced 2 tablespoons sour cream 2 tablespoons cayenne pepper 1 tablespoon ground black pepper 2 tablespoons salt 6 (4 ounce) fillets tilapia 2 tablespoons olive oil 12 corn tortillas, warmed Directions Preheat grill for high heat. In a medium bowl, mix together corn, red onion, jicama, red bell pepper, and cilantro. Stir in lime juice and zest. In a small bowl, combine cayenne pepper, ground 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 fiery fish taco, top two corn tortillas with fish, sour cream, and corn salsa.