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It's worth firing up the grill on National Taco Day.
Kate Ramos, author of the forthcoming cookbook "Plant-Powered Mexican," cooked up a basic spice rub with smoked paprika and chile to coat white fish like cod, halibut or tilapia for fish tacos fit for an end-of-summer barbecue or a quick weekday meal.
Grill fish tacos with sweet corn salsa. (Kate Ramos )
"I normally don’t grill white flaky fish—it can quickly overcook, fall through the grates, you name it—but last night I decided to grill this lovely piece of cod we had and man the goodness of that char was lost on no one," Ramos says on her blog about the recipe.
Here's how to make it.
4 ears fresh sweet corn, shucked
2 red chiles or jalapeños, thinly sliced
1 ripe but firm avocado, pit removed and small dice
1/4 cup thinly sliced fresh basil
2 tablespoons freshly squeezed lime juice (about 1 lime)
1 pound fresh flaky white fish, like tilapia, cod, or halibut
1/2 teaspoon freshly ground black pepper
2 teaspoons olive oil, plus more for oiling the grill
THE MAJORITY OF AMERICANS SAY THEIR BEST MEMORIES COME FROM FAMILY BARBECUES
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This material may not be published, broadcast, rewritten, or redistributed. ©2022 FOX News Network, LLC. All rights reserved. Quotes displayed in real-time or delayed by at least 15 minutes. Market data provided by Factset. Powered and implemented by FactSet Digital Solutions. Legal Statement. Mutual Fund and ETF data provided by Refinitiv Lipper.