This was one of the easiest recipes I have found. It was even delicious the next day.
2 large ears of sweet corn ( I just used frozen and about the same as 2 ears)
1 tsp butter, softened
1/8 tsp salt
1/8 tsp pepper
1 haddock filet
2 tsp chili powder, divided
2 c. shredded lettuce
2 med tomatoes, seeded and chopped
1 med sweet red pepper, chopped
1 medium ripe avocado, peeled and chopped
3 Tbsp taco sauce
2 Tbsp lime juice, divided
1 Tbsp minced fresh cilantro
1 1/2 tsp grated lime peel
12 flour tortillas (8 in)
Spread corn with butter and sprinkle with salt and pepper. Grill covered, over medium heat for 10-12 min or until tender turning occasionally.
Meanwhile, sprinkle fish with 1 tsp chili powder. Moisten paper towel with cooking oil; using long handled tongs, lightly coat the grill rack. Grill fish, covered, over medium heat for 7-9 min or until fish flakes easily with a fork.
Cool corn slightly; remove kernals from cobs. Place in a large bowl. Add the lettuce, tomatoes, red pepper, avocado, taco sauce, 1 Tbsp lime juice, cilantro, lime peel and remaining chili powder.
Drizzle remaining lime juice over fish, cut into 1/2 in cubes. Add to corn mixture. Spoon 1/2 cup mixture over each tortilla. Serve immediately.
We made this in April when there was still snow on the ground, corn on the cob was not in season, and we most definitely did not want to grill outside. So it was all made inside with frozen corn and still tasted great. I am sure the grill taste would just add to it, but you can do it either way.
