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Grilled Fish Tacos with Roasted Corn and Pepitas

Source: www.steamykitchen.com
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  4 servings
Buy firm-fleshed fish at least 3/4 of an inch thick, otherwise the fish will come apart on the grill. If using thinner fillets, cook the fish in a frying pan. You can still stay outdoors--just use your frying pan directly on the grill grates. To prevent the fish from sticking to the grill grates, make sure your grates get a good scrubbing. You can also pour a little oil on a wad of paper towels and wipe on the grates.
RECIPE INGREDIENTS
1 1/2 pounds firm fleshed fish fillet, 3/4-inch thick (I like grouper or mahi-mahi)
3/4 teaspoon garlic salt
1/2 teaspoon paprika
2 teaspoons olive oil
1 ear corn, shucked
1 large tomato, 1/4-inch dice
1/4 teaspoon salt
1 tablespoon finely chopped cilantro
8 corn tortillas
1/2 cabbage, shredded
2 limes, cut into wedges
1/4 cup pepitas or roasted pumpkin seeds

For the sauce (stir together)
1 cup light sour cream
1/2 teaspoon paprika
1/2 teaspoon garlic salt
1/4 teaspoon ancho chili powder (substitute with regular chili powder)
Grilled Fish Tacos with Roasted Corn and Pepitas Recipe at Cooking.com
DIRECTIONS
Preheat your outdoor grill. Cut the fish into eight thick strips, about 1 inch by 4 inches. You’ll be using one fish fillet per taco, two tacos per person. On a plate or bowl, toss the fish with the garlic salt, paprika and olive oil. Brush a bit of the oil onto the corn on the cob. Grill the corn on the grill over direct heat, rotating a few times.


Three minutes after starting the corn, it’s time to grill the fish for 2-4 minutes each side, depending on thickness of the fish. During the last 2 minutes of grilling, throw the corn tortillas on the grill, flipping halfway. The corn, fish and tortillas should be ready around the same time.


Use a serrated knife to cut the kernels off the cob. Toss with the tomato, salt and cilantro. Assemble tacos with cabbage, a piece of fish, a spoonful of sauce, grilled corn/tomato, a squeeze of lime and a sprinkling of pepitas.


For step-by-step photos, please see original recipe at Steamy Kitchen.


Recipe reprinted by permission of Steamy Kitchen. All rights reserved.
Date Added: 06/10/2011
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