1 can whole kernel corn, drained
1/2 cup red onion, diced
1/2 cup red bell pepper, diced
1 cup fresh cilantro, chopped
1 teaspoon chopped garlic
1 lime, juiced and zested
1 tablespoon honey
salt and pepper to taste
Mix all ingredients together and chill at least an hour for the Salsa.
6 tilapia filets (about 4 ounces each)
Pat fish dry. Drizzle with olive oil and sprinkle generously with blackened seasoning. In large skillet over medium high eat, add more olive oil and cook fish about 3-4 minutes per side. Don’t overcrowd in the pan. Cook in a couple of batches, if necessary. Other ingredients: flour tortillas, sour cream, shredded cheese, hot sauce. To assemble: place piece of fish in flour tortilla, top with corn salsa and if desired, sour cream, shredded cheese, hot sauce.