Ahoy Tacos

Time :35

Yield :6 servings

Recipe Background

Avast landlubbers! Give your greetings to Ahoy Tacos and say away to the Gulf of Mexico! There you'll find a treasure trove of tender white fish, golden grilled corn, fresh vegetables, and bright cilantro and lime flavors! The vessel we be sailing on is the S.S. Soft Taco, a seaworthy beauty, perfect for packing all of those flavors into each bite! Raise the sails and ride the crests of great taste with Ahoy Tacos!

Ingredients

2 large ears sweet corn husked
1 teaspoon butter softened
1/8 teaspoon salt
1/8 teaspoon pepper
1 (8-ounce) haddock fillet
2 teaspoons chili powder divided
2 cups lettuce shredded
2 medium tomatoes seeded and chopped
1 medium sweet red pepper chopped
1 medium ripe avocado peeled and chopped
3 tablespoons taco sauce
2 tablespoons lime juice divided
1 tablespoon fresh cilantro minced
1 1/2 teaspoons lime zest grated
12 (8-inch) flour tortillas

Directions

Preheat the grill to medium heat.
Spread the corn with the butter and sprinkle with the salt and the pepper.
Grill the corn, covered, over medium heat, turning it occasionally, until it is tender, about 10-12 minutes.
Sprinkle the fish with 1 teaspoon of the chili powder.
On a lightly oiled grill rack, grill the fish, covered, over medium heat until the fish flakes easily with a fork and its internal temperature reads 145 degrees F, about 7-9 minutes.
Allow the corn to cool slightly, then remove the kernels from the cobs.
Place the kernels, the lettuce, the tomatoes, the red pepper, the avocado, the taco sauce, 1 tablespoon of the lime juice, the cilantro, the lime zest, and the remaining chili powder in a large bowl and toss to combine.
Drizzle the remaining lime juice over the grilled fish.
Cut the fish into 1/2-inch cubes and add them to the corn mixture.
Spoon 1/2 cup of the mixture into each tortilla.
Serve immediately.