Grilled Fish Tacos with Corn and Pepitas

Name: Grilled Fish Tacos with Corn and Pepitas
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Mexican
Ingredients: 680 grams firm fleshed fish fillet (3/4 inch thick (I like grouper or mahi-mahi)); 1 serving olive oil; 1 teaspoons garlic salt; 1 teaspoon paprika; 2 ears corn (shucked); 2 tomatoes (1/4 dice); 2 Tbsps finely chopped cilantro; 12 corn tortillas; 473 milliliters shredded cabbage (coleslaw mix works well, too); 2 limes (cut into wedges); 59 milliliters pepitas or roasted pumpkin seeds; 237 milliliters light sour cream; 1 teaspoons paprika; 1 teaspoons garlic salt; 0 teaspoons ancho chili powder (substitute with regular chili powder)

Grilled Fish Tacos with Corn and Pepitas is a main course that serves 4. One portion of this dish contains around 41g of protein, 23g of fat, and a total of 565 calories. This recipe covers 32% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for The Fourth Of July. A mixture of ears corn, garlic salt, limes, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes about 20 minutes. It is a good option if you're following a gluten free and pescatarian diet.

Instructions

Preheat your outdoor grill to medium-high heat.

Equipment you will use

Grill

Roll each ear of corn in a damp paper towel. Microwave 2 minutes.

Ingredients you will need

Corn On The Cob

Roll

Equipment you will use

Paper Towels

Microwave

Brush olive oil on each ear of corn.

Ingredients you will need

Corn On The Cob

Olive Oil

Brush the fish with olive oil and season with garlic salt and paprika.

Ingredients you will need

Garlic Salt

Olive Oil

Paprika

Fish

In a bowl, stir together the crema sauce ingredients.

Ingredients you will need

Mexican Crema

Sauce

Equipment you will use

Bowl

Brush the grill grates with some olive oil. We'll grill the corn and the fish at the same time.

Ingredients you will need

Olive Oil

Corn

Fish

Equipment you will use

Grill

Add the corn onto the grill (rotate frequently during cooking). Grill the fish for 3 minutes each side, taking care not to overcook the fish. During the last minute of grilling, throw the corn tortillas on the grill, flipping halfway.

Ingredients you will need

Corn Tortilla

Corn

Fish

Equipment you will use

Grill

Using a serrated knife, cut the kernals off the corn. Assemble tacos with cabbage, a piece of fish, a spoonful of sauce, corn, tomato, a squeeze of lime and a sprinkling of pepitas.

Ingredients you will need

Cabbage

Pumpkin Seeds

Tomato

Sauce

Corn

Fish

Lime

Equipment you will use

Serrated Knife

Equipment

Ingredients

Servings:

680grams

firm fleshed fish fillet (3/4 inch thick (I like grouper or mahi-mahi))1serving

olive oil 1teaspoons

garlic salt 1teaspoon

paprika 2

ears corn (shucked)2

tomatoes (1/4" dice)2Tbsps

finely chopped cilantro 12

corn tortillas 473milliliters

shredded cabbage (coleslaw mix works well, too)2

limes (cut into wedges)59milliliters

pepitas or roasted pumpkin seeds 237milliliters

light sour cream 1teaspoons

paprika 1teaspoons

garlic salt 0teaspoons

ancho chili powder (substitute with regular chili powder)

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Chehalem 3 Vineyard Pinot Gris with a 4.4 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.