Buy a 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.
- 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:
- 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)
FOR THE SAUCE: In a small bowl, stir together the light sour cream, paprika, garlic salt, and chili powder.
FOR THE TACOS:
Preheat your outdoor grill. Cut the fish into 8 thick strips, about 1 inch by 4 inches. You’ll be using 1 fish fillet per taco, 2 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, grill the fish for 2 to 4 minutes each side, depending on the 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 the 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.
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