Directions

1

Combine spices, garlic and oil in a glass bowl and mix.

2

Divide fish into portions and coat evenly in spice mix. Lay flesh side down, cover and let marinade in the fridge for 20 minutes.

3

Roast corn on the barbeque (alternatively, you can use frozen or canned corn). Throw in the fridge to cool.

4

In a glass bowl, whisk olive oil, lime, salt and pepper together.

5

Add corn, tomato, avocado, red onion, and cilantro to dressing. Fold ingredients together, cover and let marinade in the fridge until fish is cooked.

6

Preheat your barbeque to 400 F (medium-high heat).

7

Place fish on heated grill. Grill for 4-5 minutes each side. Fish should flake apart with a fork. Only flip once or you will end up with fish bits ever where.

8

In the last minute. Add tortillas to toast, flipping half way through.

9

Remove from grill. To serve, fork apart the fish, add pieces to the tortilla. Spoon over corn salsa and squeeze fresh lime on top, if desired.