MARTHA'S FISH TACOS

Martha's Fish Tacos image

We can't get enough barbecued fish at our house. This recipe can be made ahead and served cold, or you can eat it hot off the grill. It's fantastic either way! —Martha Benoit, Proctorsville, Vermont

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 15

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Ingredients

2 large ears sweet corn, husked
1 teaspoon butter, softened
1/8 teaspoon salt
1/8 teaspoon pepper
1 haddock fillet (8 ounces)
2 teaspoons chili powder, divided
2 cups shredded lettuce
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 minced fresh cilantro
1-1/2 teaspoons grated lime zest
12 flour tortillas (8 inches)

Steps:

Spread corn with butter and sprinkle with salt and pepper. Grill, covered, over medium heat until tender, 10-12 minutes, turning occasionally., Meanwhile, sprinkle fish with 1 teaspoon chili powder. On a lightly oiled grill rack, grill fish, covered, over medium heat until fish flakes easily with a fork, 7-9 minutes., Cool corn slightly; remove kernels from cobs. Place in a large bowl. Add the lettuce, tomatoes, red pepper, avocado, taco sauce, 1 tablespoon lime juice, cilantro, lime zest and the remaining chili powder., Drizzle remaining lime juice over fish; cut into 1/2-in. cubes., Add to corn mixture. Spoon 1/2 cup mixture over each tortilla. Serve immediately.

Nutrition Facts : Calories 446 calories, Fat 12g fat (2g saturated fat), Cholesterol 23mg cholesterol, Sodium 650mg sodium, Carbohydrate 68g carbohydrate (5g sugars, Fiber 5g fiber), Protein 19g protein.