Grilled Corn and Fish Tacos

grilled-corn-fish-tacos-su.jpg
Yields Serves 4 (makes 8) Total Time 50 mins
AuthorAdeena Sussman

This crowd-pleaser has everything you want in a fish taco, including a spicy mayo and fresh add-ins like avocado and lightly charred corn.

Ingredients

 1/2 cup mayonnaise
 1 tablespoon Sriracha chili sauce
 3 tablespoons vegetable oil
 2 garlic cloves, minced
 1 teaspoon dried oregano
 1 teaspoon ground cumin
 1/2 teaspoon fine sea salt
 1/4 teaspoon cayenne
 1/4 teaspoon freshly ground pepper
 1 pound skinned Pacific rockfish fillets
 8 corn tortillas (6 in. wide)
 2 ears corn, husks and silks removed
 1/2 avocado, sliced
 1 cup finely shredded red cabbage
 1/2 cup cilantro leaves
Nutrition Facts

Servings 0

Amount Per Serving
Calories 612Calories from Fat 56
% Daily Value *
Total Fat 39g60%
Saturated Fat 5.8g29%
Cholesterol 68mg23%
Sodium 647mg27%
Total Carbohydrate 45g15%
Dietary Fiber 6.8g28%
Protein 27g54%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

How to Make It

Step 1
1

Heat a grill to high (450° to 550°). In a small bowl, combine mayonnaise and Sriracha; chill. In a glass pie pan or baking dish, combine oil, garlic, oregano, cumin, salt, cayenne, and pepper. Turn fish in seasoned oil to coat. Seal tortillas in foil.

Step 2
2

Grill corn, covered and turning a few times, until lightly charred, 8 to 12 minutes total. Five minutes after putting corn on grill, set a large cast-iron skillet or other ovenproof frying pan on cooking grate. After a few minutes, put fish in hot skillet and tortilla packet on grate. Cook, turning fish and tortillas once, until fish is no longer translu­cent in center (3 to 5 minutes) and tortillas are hot (4 to 5 minutes). Transfer to a board.

Step 3
3

Cut kernels off corn in slabs. Spread tortillas with some of Sriracha mayo and put the rest in a small dish. Fill tortillas with chunks of fish, avocado, cabbage, cilantro, and corn. Serve more Sriracha mayo on the side.

Wine pairing: Groth 2015 Hillview Vineyard Chardonnay (Napa Valley; $30)

Ingredients

 1/2 cup mayonnaise
 1 tablespoon Sriracha chili sauce
 3 tablespoons vegetable oil
 2 garlic cloves, minced
 1 teaspoon dried oregano
 1 teaspoon ground cumin
 1/2 teaspoon fine sea salt
 1/4 teaspoon cayenne
 1/4 teaspoon freshly ground pepper
 1 pound skinned Pacific rockfish fillets
 8 corn tortillas (6 in. wide)
 2 ears corn, husks and silks removed
 1/2 avocado, sliced
 1 cup finely shredded red cabbage
 1/2 cup cilantro leaves

Directions

Step 1
1

Heat a grill to high (450° to 550°). In a small bowl, combine mayonnaise and Sriracha; chill. In a glass pie pan or baking dish, combine oil, garlic, oregano, cumin, salt, cayenne, and pepper. Turn fish in seasoned oil to coat. Seal tortillas in foil.

Step 2
2

Grill corn, covered and turning a few times, until lightly charred, 8 to 12 minutes total. Five minutes after putting corn on grill, set a large cast-iron skillet or other ovenproof frying pan on cooking grate. After a few minutes, put fish in hot skillet and tortilla packet on grate. Cook, turning fish and tortillas once, until fish is no longer translu­cent in center (3 to 5 minutes) and tortillas are hot (4 to 5 minutes). Transfer to a board.

Step 3
3

Cut kernels off corn in slabs. Spread tortillas with some of Sriracha mayo and put the rest in a small dish. Fill tortillas with chunks of fish, avocado, cabbage, cilantro, and corn. Serve more Sriracha mayo on the side.

Wine pairing: Groth 2015 Hillview Vineyard Chardonnay (Napa Valley; $30)

Grilled Corn and Fish Tacos
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