It’s value firing up the grill on National Taco Day.

Kate Ramos, creator of the forthcoming cookbook “Plant-Powered Mexican,” cooked up a fundamental spice rub with smoked paprika and chile to coat white fish like cod, halibut or tilapia for fish tacos match for an end-of-summer barbecue or a fast weekday meal. 

Grill fish tacos with sweet corn salsa. 

Grill fish tacos with candy corn salsa. 
(Kate Ramos )

“I normally don’t grill white flaky fish—it can quickly overcook, fall through the grates, you name it—but last night I decided to grill this lovely piece of cod we had and man the goodness of that char was lost on no one,” Ramos says on her blog about the recipe. 

Here’s the best way to make it. 

Grilled fish tacos with candy corn salsa 

(Serves 4)

Ingredients: 

For the Salsa:

4 ears recent candy corn, shucked

1/2 purple onion, minced

2 purple chiles or jalapeños, thinly sliced

1 ripe however agency avocado, pit eliminated and small cube

1/4 cup thinly sliced recent basil

1/4 cup chopped cilantro

2 tablespoons freshly squeezed lime juice (about 1 lime)

1 tablespoon olive oil

1 teaspoon kosher salt

For the Tacos:

1 pound recent flaky white fish, like tilapia, cod, or halibut

1 teaspoon floor coriander

1 1/2 teaspoons smoked paprika

1 teaspoon kosher salt

1/2 teaspoon freshly floor black pepper

1/2 teaspoon floor cayenne

2 teaspoons olive oil, plus extra for oiling the grill

8–10 corn tortillas

Directions: 

THE MAJORITY OF AMERICANS SAY THEIR BEST MEMORIES COME FROM FAMILY BARBECUES 

For the Salsa:

  1. Bring a big saucepan of salted water to a boil. Add the ears of corn and cook dinner till simply tender, about 3 minutes (relying on how recent they’re). Remove and run below chilly water till cool sufficient to deal with.
  2. Run a knife down every ear to take away the kernels. Combine corn kernels with remaining salsa elements in a medium bowl. Taste and add extra lime juice or salt as wanted. Cover and refrigerate till prepared to make use of.

For the Tacos:

  1. Prepare a charcoal or gasoline grill to medium-high warmth.
  2. Rinse fish and pat dry. Cut fish into 4 fillets. Combine spices in a small bowl then sprinkle over each side of the fish, utilizing all of the spice combination.
  3. Warm tortillas and maintain coated when you cook dinner the fish.
  4. When grill is prepared drizzle fish with oil then oil the grates of the grill. Cook fish till evenly charred and opaque, about 4 minutes per aspect.
  5. Serve instantly with heat tortillas and salsa.