Fish Tacos

• 1.5 pounds sole, cut into 2" pieces (use whatever fish is local for you)
• 3 pieces limes
• 1/2 piece green cabbage, thinly sliced
• 4 pieces ears of corn
• 3 tablespoons extra-virgin olive oil, divided (2 Tbsp for corn, and 1 Tbsp for the fish)
• 1/2 bunch cilantro
• 1/2 teaspoon dulse flakes
• 2 pieces scallions, sliced
• 2 pinches sea salt
• 8 pieces corn tortillas

1. In a glass dish, generously salt both sides of the fish, and squeeze the juice of 1 lime. Mix gently and let marinate for about 30 minutes.
2. Shuck the corn, and slice the kernels off the cob. Place in a dish or cast-iron pan.
3. Turn oven to broil, and roast the corn for about 10 minutes, or until just turning brown. Time will vary on the oven and the dish.
4. Remove corn and place in a bowl. Add 2 Tbsp olive oil, dulse flakes, scallions, salt, and lime juice to taste.
5. Heat 1 Tbsp of olive oil in a pan on medium-low heat. Add fish and cover with lid slightly ajar.
6. Cook fish until it reaches 140u0b0F, about 15 minutes.
7. While the fish cooks, prep the avocados, and separate the cilantro leaves.
8. Cook tortillas directly over a medium flame, about 1 minute per side.
9. Assemble tacos with fish, cabbage, roasted corn salad, avocado, cilantro, and serve with a wedge of lime.

limes, green cabbage, ears of corn, extravirgin olive oil, cilantro, scallions, salt, corn tortillas

Taken from food52.com/recipes/37477-fish-tacos (may not work)