Careme

Ingredients

• Fresh Rockfish Fillet Pacific Caught (sustainably sourced)

  12 oz $6.99
• Fresh Sweet Corn on the Cob-Each

  2 ears $0.75
• Zucchini

  1 small, about 8 oz $1.29
• Fresh Roma Tomato

  1 medium $1.49
• Fresh Cut Cilantro and White Onions Chopped

  1/2 cup $2.99
• Fresh Medium Ripe Avocado

  1/2 avocado $1.00
• Fresh Organic Limes - Each

  1 lime $1.29
• Small corn tortillas

  6
• Olive oil

  2 teaspoons
• Chili powder

  1 teaspoon
• Ground cumin

  1/2 teaspoon
• Kosher salt

  3/4 teaspoon, divided
• Black pepper

  1/4 teaspoon

Instructions

1. Heat a grill to medium-high, about 425–450°F. Pat the rockfish dry; shuck the corn, trim and halve the zucchini lengthwise, dice the tomato and avocado, and cut the lime in half.
2. Mix the chili powder, cumin, 1/2 teaspoon salt, and black pepper. Rub the fish with 1 teaspoon olive oil and most of the spice mixture; coat the corn and zucchini with the remaining oil and seasoning.
3. Grill the corn and zucchini over direct heat, turning occasionally, until lightly charred and tender, 8–10 minutes. Transfer them to a cutting board.
4. Place the rockfish on clean, oiled grill grates and cook for 3–4 minutes per side, turning carefully, until opaque and the center reaches 145°F. Rest for 3 minutes, then break into large flakes.
5. Cut the kernels from the corn and dice the zucchini. Toss both with the tomato, avocado, cilantro-onion mixture, juice of half the lime, and the remaining 1/4 teaspoon salt.
6. Warm the tortillas on the grill for about 20 seconds per side, then stack them in a clean towel to keep soft.
7. Divide the flaky rockfish among the tortillas, spoon over the charred corn-zucchini salsa, and plate with the remaining lime cut into wedges.