Grilled Fish and Corn Tacos

Incredibly delicious! Especially decadent served with Katherine’s Kumquat and Nectarine Salsa


  • ½ cup olive or avocado oil mayonnaise
  • 1 Tbsp. Sriracha sauce
  • 3 Tbsp. avocado or olive oil
  • 2 cloves garlic
  • 1 tsp. each dried oregano and ground cumin
  • ½ tsp. sea salt
  • ¼ tsp. cayenne and freshly ground pepper
  • 1 # skinned Pacific rock cod fillets or steel head trout
  • 8 corn tortillas (or use Siete brand casaba tortillas if you’re grain sensitive. See photo below)
  • 2 ears of corn, husks and silk removed
  • 1 avocado
  • 1 cup finely shredded red cabbage
  • ½ cup cilantro
  1. Heat grill to high (450 – 550)
  2. In a small bowl combine mayonnaise and Sriracha sauce; chill.
  3. In a glass pie pan combine oil, garlic oregano, cumin, salt, cayenne, and pepper. Turn fish in seasoned oil.
  4. Seal tortillas in foil
  5. Grill corn, covered and turning a few times until lightly roasted, 8 – 10 minutes.
  6. Five minutes after putting corn on grill, set large cast iron pan on cooking grate.   After a few minutes, put fish in hot skillet and tortilla packet on grate.
  7. Cook turning fish and tortillas once, until fish is translucent in center (3 – 5 minutes). And tortillas are hot.
  8. Cut kernels off corn in slabs. Spread tortillas with Sriracha mayo and put rest in a small dish. Fill tortillas with chunks of fish, avocado, cabbage, cilantro and corn.   Serve with Kumquat nectarine salsa and more Sriracha mayo on the side.