Careme

Ingredients

• Fresh Rockfish Fillet Pacific Caught (sustainably sourced)

  12 oz $9.99
• Fresh Sweet Corn on the Cob-Each

  2 ears $0.50
• Fresh Medium Ripe Avocado

  1 avocado $1.00
• Napa Cabbage

  2 packed cups, thinly sliced $2.99
• Fresh Roma Tomato

  1 medium, diced $1.49
• Jumbo Red Onions

  1/4 small onion, finely diced $1.19
• Fresh Jalapeno Peppers

  1 small, seeded and minced $1.99
• Organic Cilantro

  1/3 cup chopped $1.69
• Fresh Organic Limes - Each

  1 lime $1.29
• small corn or flour tortillas

  6 tortillas
• olive oil or neutral oil

  2 tablespoons
• chili powder

  1 teaspoon
• ground cumin

  1/2 teaspoon
• garlic powder

  1/2 teaspoon
• kosher salt and black pepper

  to taste

Instructions

1. Heat a grill or grill pan to medium-high. Pat the rockfish dry, check for pin bones, and cut into 2 large pieces if needed. Husk the corn, thinly slice the cabbage, dice the tomato and onion, mince the jalapeño, chop the cilantro, and halve the lime.
2. Mix 1 tablespoon oil with the chili powder, cumin, garlic powder, 1/2 teaspoon salt, and a few grinds of pepper. Rub the mixture over the rockfish and let it sit while the grill finishes heating.
3. Brush the corn with 1/2 tablespoon oil and grill, turning often, until lightly charred and tender, about 8–10 minutes. Transfer to a board and keep the grill hot.
4. Grill the rockfish flesh-side down first if it has skin, or on an oiled grill grate if skinless, until it releases easily, about 3–4 minutes. Flip and cook 2–3 minutes more, until the fish is opaque and flakes easily; rest 3 minutes.
5. Cut the kernels from one ear of corn. In a bowl, mash the avocado with the juice of 1/2 lime, a pinch of salt, and 1–2 tablespoons water to make a loose crema. Fold in the corn kernels, tomato, red onion, jalapeño, and half the cilantro.
6. Warm the tortillas on the grill for 20–30 seconds per side. Cut the remaining corn ear in half and season with a squeeze of lime, salt, and a little chili powder if desired.
7. Flake the rockfish into large pieces. Fill warm tortillas with cabbage, grilled rockfish, and avocado-corn salsa, then finish with remaining cilantro and lime wedges. Plate with the extra grilled corn on the side.