Ahoy Tacos

Name: Ahoy Tacos
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 6
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

Fish Tex-Mex Stove-Top

Time: 35 minutes

Yield: 6 servings

About

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.

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