Absolutely Fabulous! I made this last night for an impromptu BBQ we had at our house. I made the Fiery fish as stated in the recipe and I sprinkled some Cajun seasoning (Not hot at all) on some pounded out chicken. The kids had the chicken tacos and the adults had the fiery fish!! EVERYONE was very pleased!! The only change that I made was that I added a little bit of Red wine vinegar to the Corn salsa. It added a bit more acidity to it. I’m sure that I could have just added more lime juice but I figured that I’d experiment. It was a HIT! I didn’t even make any sides or anything….these alone were perfect!

This is a great recipe! I had to cut back on some of the pepper so my kids would eat it,otherwise it would be too spicy for them.

Fresh, fresh, fresh! Even two days later, the leftover salsa pops in your mouth. I had to substitute water chestnuts for the jicama as the one I bought must've been in the store shelf too long. Loved the spice on the fish, gave it a nice zing. Rather than topping it with sour cream, I drizzled the sauce from Breese823's Fish Tacos over it, adding a combination of jalapeno and red thai chili peppers but no cayenne (didn't want to make it TOO hot!), greek yogurt and fresh dill that I had growing like crazy. That, coupled with the salsa and a small handful of coleslaw mix on each taco, and you had a winner. I think I'm going to do the same thing this weekend for a bbq, but mix the grilled, cooled fish with the salsa as a salad, then offer Scoop tortilla chips on the side along with the sauce to drizzle. Definitely different!

Crunchy, spicy, tangy goodness! May add some serrano pepper to the salsa for a little more kick, but then, I may not, this recipe is great as is!

I make this all the time. People love it. It tastes like Summer. Please note that it calls for red BELL pepper. Too bad most can't find Jicama. It's there to add crunch, contrast of color and a bit of sweetness. I sometimes add just a handful of black beans to the salsa for color. Fresh corn, not canned. People comment on the "beautiful salsa" every time. I don't use much cayenne since many can't handle hot. BUT, I take a base of sour cream, leftover cilantro, lime juice, salt, 1/2 a jalapeno, a little oil and chili powder and blend in blender. Not hot at all. Put it squirt bottle and guests can add to tacos if they like. OR take half that sauce for mild lovers and leave half to throw in a chipotle, more jalapeno, cayenne or whatever you think will be good for the spicy lovers. I also cook my fish (tilapia) on a cast iron griddle (flat side) on the grill. Get it good and hot and cook about 2-3 mins per side. Comes out with a slightly blackened crust with all the juices sealed in. I marinate the fish in just lime juice, olive oil and some chili powder. I use flour tortillas. They hold up well. I'm telling you, this is the way to go with this recipe.

These tacos were great! My husband & I loved them but as expected our 5 yr old thought they were too hot. I let the fish marinate in 2 tbs olive oil and 1/3 lime juice for 45 min prior to grilling. Didn't have jicama, but the salsa was still delicious. This recipe is definitely SPICY!! I think we used a quarter of the cayenne/salt/pepper mix and that was plenty. Next time I will definitely cut down on the spices. We will be sure to have these again though- very tasty!

Super GOOD! Made these tonight for my son and his wife and they were yummy. The salsa is excellent. I used tilipia cut into chunks. Marinated for 1/2 hour in 2 Tbsp olive oil and about 1/3 cup lemon juice. Just before panfrying, I added the seasonings. Worked out great. Love this recipe.

excellent way to make tilapia fun!

wow!!! when they say fiery they aint kiddin!!! very good recipe for the lover of spicy foods. my husband absolutely devoured these tacos. i did spray the fish with pam cooking spray and added a seafood spice mixture (store bought) and then proceeded with the recipe as followed. the cayenne pepper gives it that nice blackened cajun look and taste after grilling on the bbq. try these . you will like.

Very nice! My husband had never had fish tacos and he enjoyed these too!

Seasoning for fish definitely makes way too much for one time. Save to enjoy another.

Yummm is all I can say- the jimaca really makes the salsa. I made the salsa a few hours earlier and added a little extra lime- so good. The fish was perfect- a little spicy just the way I love it! thanks for sharing- going into our rotation for sure!

Super! I'd probably cut the salt in half next time.

I stumbled across this recipe while looking for a shrimp taco recipe and decided to use this and substitute shrimp in for the fish. Luckily, it was a good decision, because this recipe is fabulous! I didn't use jicama (because like others I could not find any at my grocery store) and marinated the shrimp in half of the lime juice and lime zest along with the spices and cut down the cayenne pepper to my family's taste (my husband does not like hot). Additionally, I didn't add the sour cream directly to the corn salsa because I thought the salsa would keep better for the next day if the salsa and sour cream were added to the taco separately. Other than those changes (which are mostly just for our personal tastes) this recipe was a hit! We only made enough for one meal but my husband still asked for it the next night. Thank you for this recipe, I will be using it for many diners to come!

yummy! used jalapenos in corn salsa instead of red pepper, omitted jicama, and used whole wheat tortillas warmed on the grill. Delish!

I love spicy food (and I mean it when I say spicy) - but this was a little overkill. The flavors were wonderful, but the spice overshadowed all other flavor. Cut the cayenne pepper down and then it should be excellent.

I wouldn't reccomend tilapia, it's such a cheap fish. Ahi, ono (wahoo), or hamachi (yellowtail) are much better choices.

These were tasty. My husband went out to Long Beach for work and tried fish tacos and really enjoyed them. He's not the biggest fan of slaw though so I've been looking for a recipe without. The corn/jicama salsa is an excellent substitution-adds a nice, cool crunch and would also be excellent served over grilled chicken. I would however suggest going a little easy on the cayenne rub. I love spicy food, but this made my eyes water and nose run! Will definately make theses again and again.

Wow!! Super easy and delicious! I modified the recipe based on previous reviews of the fish being too spicy. The only seasoning I used was Tony Chachere's Creole seasoning and the fish was just right. Thanks for a great recipe!!!