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
Step 1 –Preheat the grill to medium heat.
Step 2 –Spread the corn with the butter and sprinkle with the salt and the pepper.
Step 3 –Grill the corn, covered, over medium heat, turning it occasionally, until it is tender, about 10-12 minutes.
Step 4 –Sprinkle the fish with 1 teaspoon of the chili powder.
Step 5 –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.
Step 6 –Allow the corn to cool slightly, then remove the kernels from the cobs.
Step 7 –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.
Step 8 –Drizzle the remaining lime juice over the grilled fish.
Step 9 –Cut the fish into 1/2-inch cubes and add them to the corn mixture.
Step 10 –Spoon 1/2 cup of the mixture into each tortilla.
Step 11 –Serve immediately.
