• 2 cups cooked corn kernels

• ½ cup diced red onion

• 1 cup peeled, diced jicama

• ½ cup diced red bell pepper

• 1 cup fresh cilantro leaves, chopped

• 1 lime, juiced and zested

• 2 tablespoons cayenne pepper, or to taste

• 1 tablespoon ground black pepper

• 2 tablespoons salt, or to taste

• 6 (4 ounce) fillets tilapia

• 2 tablespoons olive oil

• 12 corn tortillas, warmed

• 2 tablespoons sour cream, or to taste

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 to taste. 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.