Grilled Fish Tacos

Usually I don't complain about the heat and as a matter of fact a hot summer day is my best friend. I get energized whenever it's hot and sunny outside and on the days that's not warm enough, I would just go to my hot yoga class to enjoy the heat. However yesterday is a completely different story. With the humidex, it felt like over 40C! Yonge and Bloor never seemed so far away from University and Bloor when I frustratedly took my slowest stroll ever and could not feel more helpless holding a sweating cup of iced coffee with all the ice cubes already melted. Then it hit me that a day like this might not be so bad if I can have some delicious tacos and a cold beer. And that's what we had last night...No-fuss super delicious grilled fish tacos.

Usually fish tacos are made with fried fish, I prefer the lighter and healthier grilled fish.

GRILLED FISH TACOS
(Adapted from Rachel Ray's recipe)

4 small plum tomatoes, seeded and finely chopped
2 jalapeño pepper (or 1), seeded and finely chopped
1/4 red onion, finely chopped
A handful of cilantro leaves, finely chopped
Salt
Juice for 1 lime and zests from 1/2 lime.
2 ears corn
680 grams of halibut or mahi-mahi fillet
Vegetable Oil
1 tbsp cumin seeds
2 tsp ground turmeric
Salt and pepper
2 cups shredded any easy melting Mexican cheese (or just marble cheese)
12 6-inch soft corn or flour tortillas

• Coat the corn and fish with vegetable oil. Season the corn with salt and pepper and the fish with salt, pepper, cumin seeds and ground turmeric.
• Heat a grill pan over medium-high heat or heat the outdoor grill or heat the indoor grill.
• Combine the tomatoes, jalapeño, onion, cilantro, salt, lime zest and juice.
• Grill the corn for 10-12 minutes, until the kernels are cooked. Remove the corn and scrape the corn from the cobs. Grill the fish for 6-8 minutes until cooked through and firm. Place the fish in a bowl and flake the flesh with a fork.

• Heat a drizzle of vegetable oil in a nonstick skillet over medium heat and add a tortilla. Warm the tortilla, then flip it over and sprinkle with shredded cheese; scatter some fish, corn and salsa on half of the tortilla and fold over. Cook the taco for 1-2 minutes on each side to melt the cheese. Repeat with the remaining tortillas.