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Martha's Fish Tacos

 Martha's Fish Tacos
“We can’t get enough barbecued fish at our house. This recipe can be made in advance and served cold, or eaten hot off the grill. It’s fantastic either way!” —Martha Benoit, Proctorsville, Vermont
6 ServingsPrep: 25 min. Grill: 10 min.


  • 2 large ears sweet corn
  • 1 teaspoon butter, softened
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 haddock fillet (8 ounces)
  • 2 teaspoons chili powder, divided
  • 2 cups shredded lettuce
  • 2 medium tomatoes, seeded and chopped
  • 1 medium sweet red pepper, chopped
  • 1 medium ripe avocado, peeled and chopped
  • 3 tablespoons taco sauce
  • 2 tablespoons lime juice, divided
  • 1 tablespoon minced fresh cilantro
  • 1-1/2 teaspoons grated lime peel
  • 12 flour tortillas (8 inches)


  • Spread corn with butter and sprinkle with salt and pepper. Grill,
  • covered, over medium heat for 10-12 minutes or until tender, turning
  • occasionally.
  • Meanwhile, sprinkle fish with 1 teaspoon chili powder. Using
  • long-handled tongs, moisten a paper towel with cooking oil and
  • lightly coat the grill rack. Grill fish, covered, over medium heat
  • for 7-9 minutes or until fish flakes easily with a fork.

2 of 2

Martha's Fish Tacos (continued)

Directions (continued)

  • Cool corn slightly; remove kernels from cobs. Place in a large bowl.
  • Add the lettuce, tomatoes, red pepper, avocado, taco sauce, 1
  • tablespoon lime juice, cilantro, lime peel, and remaining chili
  • powder.
  • Drizzle remaining lime juice over fish; cut into 1/2-in. cubes.
  • Add to corn mixture. Spoon 1/2 cup mixture over each tortilla. Serve
  • immediately. Yield: 6 servings.
Nutritional Facts: 2 tacos equals 446 calories, 12 g fat (2 g saturated fat), 23 mg cholesterol, 650 mg sodium, 68 g carbohydrate, 5 g fiber, 19 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.