- 4 small plum tomatoes or vine-ripened tomatoes, seeded and finely chopped
- 1 large jalapeño pepper or 2 small Serrano peppers, seeded and finely chopped
- 1/2 small red onion, finely chopped
- A small handful of cilantro leaves, finely chopped
- 1 lime, zested and juiced
- 2 ears corn
- 4 pieces of halibut or mahi-mahi (6 ounces each)
- Vegetable oil, for drizzling
- Salt and pepper
- 2 teaspoons Old Bay seasoning
- 2 cups shredded Monterey Jack cheese or queso blanco or queso fresco (any easy-melting Mexican cheese)
- 12 6-inch soft corn or flour tortillas
Heat a grill pan over medium-high heat or heat the outdoor grill. Pre-heat the oven to 300˚F.
Combine the tomatoes, jalapeño or Serrano peppers, onion, cilantro, salt and 1 teaspoon of lime zest and the juice of one lime.
Coat the corn and fish with a liberal drizzle of vegetable oil to keep them from sticking to the grill. Season the corn and fish with salt and pepper, then season the fish with Old Bay. Cook the corn for 12-15 minutes, until the kernels begin to darken in spots. Remove the corn and cool until cool enough to handle, then scrape the corn from the cobs. Grill the fish for 8-10 minutes until cooked through and firm. Place the fish in a bowl and flake the flesh with a fork.
Heat a drizzle of vegetable oil in a nonstick skillet over medium heat and add a tortilla. Warm the tortilla, then flip it over and sprinkle with shredded cheese; scatter some fish, corn and salsa on half of the tortilla and fold over. Cook the taco for 1-2 minutes on each side to melt the cheese. Repeat with the remaining tortillas, keeping the tacos warm in the oven on a cooling rack placed over a baking sheet until ready to serve. Serve three fish tacos per person.
This is one of many "Yum-o!" recipes – it's good and good for you. To find out more about Yum-o!, Rachael's nonprofit organization, go to www.yum-o.org.