Tilapia Tacos Filled With Jicama Cilantro Salsa

1 cup jicama, peeled, diced
1 cup whole kernel corn
1/2 cup red onion, diced
1/2 cup red bell pepper, diced
1 cup fresh cilantro leaves, finely chopped
1 lime, zested and juiced
2 Tbsp cayenne pepper
1 Tbsp ground black pepper
2 Tbsp salt
6 tilapia filets (about 4 oz each)
2 Tbsp olive oil
12 taco shells
sour cream for topping

Put the jicama, corn, red onion, red bell pepper, cilantro, lime zest, and lime juice in a glass or plastic bowl and toss together until well blended; set aside.
In a separate small bowl, stir together the cayenne pepper, ground black pepper, and salt.
Lay out the fish filets and brush both sides with the olive oil, then sprinkle the mixed dry seasonings evenly over both sides of each filet.
Heat a large skillet, grill, or griddle which has been lightly sprayed with cooking spray to medium-high heat.
Set filets carefully on hot grill and cook for about 3 to 4 minutes, then flip and cook 3 to 4 more minutes or until fish is just cooked through.
Remove fish from grill and break up into smaller pieces.
To serve, divide the fish and salsa between the tacos, and top each with sour cream.
Serve immediately.