Grilled Corn and Fish Tacos

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

Step 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

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

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)

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.

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Grilled Corn and Fish Tacos