Grilled Fish Tacos start with meaty swordfish, which is easier to grill than flaky options like snapper and cod. A thick spice paste featuring ancho and chipotle chile powders, oregano, coriander, and citrus juice helps to develop deep, flavorful charring on the grill. A grilled pineapple salsa, creamy avocado, and crunchy iceberg lettuce completes the tacos. To achieve maximum browning on our Mexican-Style Grilled Corn without drying out the kernels, we quickly cook husked corn on a hot grill. A coating of chili powder and oil gives the corn spice and helps prevent sticking. A mixture of sour cream and mayonnaise is a good substitute for crema in the sauce used to coat the grilled corn.
Printable Shopping Lists: Grilled Fish Tacos and Mexican-Style Grilled Corn