Description

If you're tired of boring, everyday tacos, try making these. The results will impress everyone with crispy fish, freshly made corn salsa and a delicious, zesty lime mayonnaise.

Ingredients

• Fish:
• 2 lb. firm, fresh (like cod, halibut or haddock)
• For Frying:
• corn oil
• Batter:
• 1 c. unbleached all-purpose flour
• 1 t. baking powder
• 1/2 t. each: paprika, garlic powder, salt and pepper
• 1 egg
• 1 c. cold beer
• Corn Salsa:
• 2 ears of fresh corn, shucked
• 1 c. cherry or grape tomatoes, quartered
• 1/2 red onion, finely chopped
• 1 jalapeño pepper, seeded and diced
• juice from 1 lime
• 2 T. fresh cilantro, chopped
• Kosher salt and black pepper, to taste
• Zesty Lime Mayonnaise:
• 1/2 c. plain Greek yogurt
• 1/4 c. mayonnaise
• 1 c. assorted herbs, (cilantro, dill, basil)
• 1 t. lime juice
• 2 t. white wine vinegar
• 1 t. sriracha or hot sauce
• Kosher salt and black pepper, to taste
• Assembly:
• 8 corn or flour tortillas
• curly lettuce, finely shredded
• chopped cilantro
• Avocado slices
• jalapeño peppers, sliced, optional
• lime wedges

Steps

1. Corn Salsa:
2. Preheat the grill to moderate-high temperature, about 500 degrees F. Shuck the corn.
3. Place the corn onto the hot grill, turning the ears every 2-3 minutes, until corn is lightly browned; remove from grill; sliced the corn kernels off of the cob.