Grilled Mahi Tacos

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
Salt
1 lime, zested and juiced
2 ears corn
1 lb mahi-mahi (4 ounces each)
Vegetable oil, for drizzling
Salt and pepper
2 teaspoons Old Bay seasoning
1 cup shredded Monterey Jack cheese
12 6-inch soft corn 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 it 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 baking sheet until ready to serve. Serve two fish tacos per person.


Number of Servings: 6

Recipe submitted by SparkPeople user CHEFSMITH.