Sheet Pan Bbq Fish Tacos With Mexi Corn

• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground cumin
• 1/8 teaspoon chili powder
• 1/8 teaspoon smoked paprika
• Pinch of ground cayenne pepper
• 1 tablespoon canola oil
• 1 teaspoon agave nectar
• 1 garlic clove, minced
• 2 (8-ounce) tilapia fillets
• 4 ears fresh corn on the cob
• 2 tablespoons melted butter
• 2 tablespoons Mexican crema or sour cream
• 1 teaspoon grated lime zest
• 1/2 teaspoon kosher salt
• 1/8 teaspoon smoked paprika
• Pinch of ground cayenne pepper
• 1 green onion, trimmed and thinly sliced
• 1/2 cup chopped fresh avocado
• 1 tablespoon fresh lime juice
• 2 cups shredded green cabbage
• 1/2 cup quartered cherry tomatoes
• 2 green onions, thinly sliced
• 1 tablespoon canola oil
• Salt and pepper to taste
• 8 (6-inch) flour tortillas

1. Preheat the broiler to high. Prepare the Fish: Combine the first 5 ingredients in a small bowl; stir in 1 tablespoon canola oil, agave nectar, and minced garlic. Rub the mixture evenly over the fish; let stand 15 minutes.
2. Prepare the Corn: Line a small baking sheet with foil. Arrange the corn at one end of the prepared pan; brush one side of each ear with 1 tablespoon melted butter. Broil for 5 to 6 minutes or until blistered. Turn the corn over; brush with the remaining butter.
3. To serve, break the fish into chunks and build the tacos with fish and slaw. Serve with the corn.

kosher salt, ground cumin, chili powder, paprika, ground cayenne pepper, canola oil, nectar, garlic, tilapia fillets, corn, butter, sour cream, lime zest, kosher salt, paprika, ground cayenne pepper, green onion, fresh avocado, lime juice, green cabbage, quartered cherry tomatoes, green onions, canola oil, salt, flour tortillas

Taken from www.myrecipes.com/recipe/sheet-pan-bbq-fish-tacos (may not work)