Grilled Corn And Fish Tacos

• 1/2 cup mayonnaise
• 1 tablespoon Sriracha chili sauce
• 3 tablespoons vegetable oil
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon cayenne
• 1/4 teaspoon freshly ground pepper
• 1 pound skinned Pacific rockfish fillets
• 8 corn tortillas (6 in. wide)
• 2 ears corn, husks and silks removed
• 1/2 avocado, sliced
• 1 cup finely shredded red cabbage
• 1/2 cup cilantro leaves

1. Heat a grill to high (450u0b0 to 550u0b0). In a small bowl, combine mayonnaise and Sriracha; chill. In a glass pie pan or baking dish, combine oil, garlic, oregano, cumin, salt, cayenne, and pepper. Turn fish in seasoned oil to coat. Seal tortillas in foil.
2. Grill corn, covered and turning a few times, until lightly charred, 8 to 12 minutes total. Five minutes after putting corn on grill, set a large cast-iron skillet or other ovenproof frying pan on cooking grate. After a few minutes, put fish in hot skillet and tortilla packet on grate. Cook, turning fish and tortillas once, until fish is no longer translu-cent in center (3 to 5 minutes) and tortillas are hot (4 to 5 minutes). Transfer to a board.
3. Cut kernels off corn in slabs. Spread tortillas with some of Sriracha mayo and put the rest in a small dish. Fill tortillas with chunks of fish, avocado, cabbage, cilantro, and corn. Serve more Sriracha mayo on the side.
4. Wine pairing: Groth 2015 Hillview Vineyard Chardonnay (Napa Valley; $30)

mayonnaise, chili sauce, vegetable oil, garlic, oregano, ground cumin, salt, cayenne, freshly ground pepper, rockfish, corn tortillas, corn, avocado, red cabbage, cilantro

Taken from www.myrecipes.com/recipe/grilled-corn-fish-tacos (may not work)