Grilled Fish Tacos

Coated with a bold, Baja-style rub of cayenne and oregano and then char-crusted on the grill, the Cod in these taqueria-worthy tacos tastes anything but fishy.  A from scratch salsa with corn and avocados rounds out the meal.  

1 lemon

2 1/2 tsp vegetable oil

1/2 tsp salt plus a pinch

2 ears corn, husked

1 avocado, cut in half and pitted

3 cloves garlic, minced

1/2 tsp dried oregano

1/4 tsp cayenne pepper

1 lb Cod fillets

12 crunchy corn tortillas

1 large tomato, finely chopped

Fresh cilantro leaves and lime wedges

Prepare grill (indoor or outdoor) for grilling over medium-high heat.  From lemon, zest 2 tsp of zest and squeeze 2 Tbsp juice.

On plate, rub 1/2 tsp oil and pinch of salt all over corn and cut sides of avocado.  On another plate, combine garlic, oregano, cayenne, lemon zest, 1/4 tsp salt, and remaining 2 tsp oil.  Place fish on plate and rub all over with spice mixture to coat.  

Place fish, corn, and avocado halves, cut sides down, on hot grill grate.  Cook fish 3 - 4 minutes or until opaque throughout, turning over once.  Cook vegetables 5 minutes or until charred, turning occasionally.  

Transfer fish, corn and avocados to cutting board.  Let cool while waring tortillas.  Place tortillas on grill in single layer and cook 1 minute, turning once.  Stack on large sheet of foil and wrap tightly.  

Cut corn kernels from cobs.  Peel and finely chop avocado.  Break fish into large chunks.  In large bowl, mix together tomato, corn, avocado, lemon juice, and remaining 1/4 tsp salt.  Divide fish and tomato mixture among tortillas and serve with cilantro and lime wedges.