Grilled Corn and Fish Tacos
This crowd-pleaser has everything you want in a fish taco, including a spicy mayo and fresh add-ins like avocado and lightly charred corn.
How to Make It
Step 1
1
Heat a grill to high (450° to 550°). In a small bowl, combine mayonnaise and Sriracha; chill. In a glass pie pan or baking dish, combine oil, garlic, oregano, cumin, salt, cayenne, and pepper. Turn fish in seasoned oil to coat. Seal tortillas in foil.
Step 2
2
Grill corn, covered and turning a few times, until lightly charred, 8 to 12 minutes total. Five minutes after putting corn on grill, set a large cast-iron skillet or other ovenproof frying pan on cooking grate. After a few minutes, put fish in hot skillet and tortilla packet on grate. Cook, turning fish and tortillas once, until fish is no longer translucent in center (3 to 5 minutes) and tortillas are hot (4 to 5 minutes). Transfer to a board.
Step 3
3
Cut kernels off corn in slabs. Spread tortillas with some of Sriracha mayo and put the rest in a small dish. Fill tortillas with chunks of fish, avocado, cabbage, cilantro, and corn. Serve more Sriracha mayo on the side.
Wine pairing: Groth 2015 Hillview Vineyard Chardonnay (Napa Valley; $30)
Ingredients
1/2 cup mayonnaise
1 tablespoon Sriracha chili sauce
3 tablespoons vegetable oil
2 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon fine sea salt
1/4 teaspoon cayenne
1/4 teaspoon freshly ground pepper
1 pound skinned Pacific rockfish fillets
8 corn tortillas (6 in. wide)
2 ears corn, husks and silks removed
1/2 avocado, sliced
1 cup finely shredded red cabbage
1/2 cup cilantro leaves
Directions
Step 1
1
Heat a grill to high (450° to 550°). In a small bowl, combine mayonnaise and Sriracha; chill. In a glass pie pan or baking dish, combine oil, garlic, oregano, cumin, salt, cayenne, and pepper. Turn fish in seasoned oil to coat. Seal tortillas in foil.
Step 2
2
Grill corn, covered and turning a few times, until lightly charred, 8 to 12 minutes total. Five minutes after putting corn on grill, set a large cast-iron skillet or other ovenproof frying pan on cooking grate. After a few minutes, put fish in hot skillet and tortilla packet on grate. Cook, turning fish and tortillas once, until fish is no longer translucent in center (3 to 5 minutes) and tortillas are hot (4 to 5 minutes). Transfer to a board.
Step 3
3
Cut kernels off corn in slabs. Spread tortillas with some of Sriracha mayo and put the rest in a small dish. Fill tortillas with chunks of fish, avocado, cabbage, cilantro, and corn. Serve more Sriracha mayo on the side.
Wine pairing: Groth 2015 Hillview Vineyard Chardonnay (Napa Valley; $30)
