This crowd-pleaser has the entirety you need in a fish taco, together with spicy mayo and fresh upload-ins like avocado and lightly charred corn.
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
How to Make It
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.
Grill corn, covered and turning a few times, until lightly charred, 8 to 12 minutes total. Five minutes after putting corn on the grill, set a large cast-iron skillet or another ovenproof frying pan on the cooking grate. After a few minutes, put fish in hot skillet and tortilla packet on the grate. Cook, turning fish and tortillas once until fish is no longer translucent in the center (3 to 5 minutes) and tortillas are hot (4 to 5 minutes). Transfer to aboard.
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)Open Next Page To See More!