Ingredients
2 large ears sweet corn, husked1 teaspoon butter, softened1/8 teaspoon salt1/8 teaspoon pepper1 haddock fillet (8 ounces)2 teaspoons chili powder, divided2 cups shredded lettuce2 medium tomatoes, seeded and chopped1 medium sweet red pepper, chopped1 medium ripe avocado, peeled and chopped3 tablespoons taco sauce2 tablespoons lime juice, divided1 tablespoon minced fresh cilantro1-1/2 teaspoons grated lime zest12 flour tortillas (8 inches)
Preparation
Spread corn with butter and sprinkle with salt and pepper. Grill, covered, over medium heat until tender, 10-12 minutes, turning occasionally.
Meanwhile, sprinkle fish with 1 teaspoon chili powder. On a lightly oiled grill rack, grill fish, covered, over medium heat until fish flakes easily with a fork, 7-9 minutes.
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 zest and the remaining chili powder.
Drizzle remaining lime juice over fish; cut into 1/2-in. cubes.
Add fish to corn mixture. Spoon 1/2 cup mixture over each tortilla. Serve immediately.
