Martha’s Fish Tacos
We can’t get enough barbecued fish at our house. This recipe can be made ahead and served cold, or you can eat it hot off the grill. It’s fantastic either way! —Martha Benoit, Proctorsville, Vermont
Ingredients
- 2 large ears sweet corn, husked
- 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 zest
- 12 flour tortillas (8 inches)
Reviews
Excellent flavor! Very light!
My husband loved these. I didn't have tomatoes or taco sauce, so I just used salsa. It's winter so, no cob either, just used frozen corn w/sea salt. We used multigrain taco shells. Made a really nice meal, tasted light & was filling.
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My family LOVED these!
This was DELICIOUS! It was light and filling. I didn't cook on grill but prepared inside and added some shrimp. One of our favorite meals!
i wasn't a fan. didn't think flavor was anything special.