Ingredients
- 2 fresh ears (1½ cups) fresh sweet corn, shucked and kernels cut away
- 1 medium shallot, peeled and finely diced
- 1 small jalapeño or Fresno chili pepper, thinly sliced
- ½ cup white vinegar
- ½ cup water
- 2 teaspoons kosher salt
- 1½ pounds boneless white fish fillets, such as Acadian redfish, scup or fluke
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 2 teaspoons Ocean State Pepper Company Bayou Blend (or substitute 1 teaspoon salt, ½ teaspoon cayenne, ½ teaspoon garlic powder)
- 16 corn tortillas
- Garnishes (optional): avocado, sliced radishes, fresh cilantro leaves, lime wedges, cotija cheese, salsa, etc.
Preparation
First prepare the pickled corn. Place the corn kernels, shallots and peppers in a 1-pint glass Mason jar or heat-proof bowl. Bring the vinegar, water and salt to boil in a small saucepan. Pour over vegetables and set aside while preparing the tacos. The pickled corn will be ready when the tacos are assembled. It will last for 2 weeks in the refrigerator stored in a clean jar with a tight lid.
Prepare the grill (or preheat oven to 400° F). If using the oven, preheat a cast-iron griddle or skillet on the stovetop to medium-high heat for the tortillas. Rub the fish with olive oil and then coat with cumin and spice mixture. Place fish on foil on the grill (or in the oven) for 7 to 10 minutes or until cooked through. While the fish is cooking, heat the tortillas on grill or griddle, 30 seconds per side. Keep heated tortillas covered with a towel until serving time.
Remove the fish from foil and flake with a fork. Divide the fish into double layers of tortillas and spoon the pickled corn over the top. Garnish in a way that brings you joy.
