The taco-spiced fish, the crunchy accompaniments of the salad, and the zesty lime crema perfectly compliment each other in this summery dish that can perk you up even in mid-winter! If you have trouble finding queso fresco or Cotija cheese in your local store, crumbled feta is a good substitute.
Pro tip: To create a perfect grill mark on the avocado, leave it untouched for a couple of minutes and, with the back of a spatula, gently press down for the last 30 seconds.
- ½ cup sour cream
- 2 tablespoons lime juice, plus wedges for garnish
- Kosher salt
- 2 (8- to 10-ounce) portions of rockfish or any white fish
- 1 to 3 teaspoons of taco seasoning (depending on heat preference), plus more for sprinkling
- 1 tablespoon olive oil, plus more for drizzling
- 4 medium (8-ounce) ears of corn, husked
- 2 ripe Haas avocados, halved and pitted (unpeeled)
- 4 cups shredded romaine lettuce
- 4 cups tortilla chips, plus more for serving
- 2 cups crumbled queso fresco or Cotija cheese
- 1 cup diced red bell pepper
- Cilantro leaves, for serving
- Sliced pickled jalapeños, for serving
- Sliced radishes, for serving
- Chopped scallions, for serving
Make the lime crema
In a small bowl, combine the sour cream, 2 tablespoons lime juice, and 1 to 2 teaspoons water, and season with salt.
cook the corn and avocado
On a plate, season the fish with 1 to 3 teaspoons of taco seasoning. Drizzle generously with oil and rub all over fish.
Heat a grill pan or grill over high heat. Brush the corn and avocado with oil and grill until lightly charred, about 3 minutes for avocado (cut-sides only), and 8 to 10 minutes for the corn, turning cobs occasionally. Sprinkle with salt and a pinch of taco seasoning if desired, transfer to a plate, and let cool slightly.
cook the fish
Meanwhile, place fish on grill and leave undisturbed until well marked and cooked halfway through, 2 to 3 minutes. Carefully flip and cook until the thickest part of the fish gently flakes, 1 to 2 minutes more. Transfer to a plate.
When corn and avocado are cool enough to handle, cut the kernels off the cobs and carefully peel the avocados, keeping them intact. Flake fish into large pieces.
Divide avocado halves, corn, romaine, cheese, and tortilla chips between 4 bowls. Top with the fish, bell pepper, cilantro, jalapenos, and radishes. Drizzle with lime crema, sprinkle scallions on top, and serve with the lime wedges and more tortilla chips on the side.
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Pair it Up
This taco bowl is a perfect excuse for a margarita! For a wine, find a fresh white wine such as Gruner Veltliner or a dry light rosé.
Know Your Cook
Tara Holland stepped out of her successful career in the financial corporate world to follow her culinary dream and graduated with honors from the Institute of Culinary Education in 2017. She was Assistant Food Editor at Rachael Ray Every Day magazine and is now a freelance recipe developer, writer, and recipe tester. Her work has been in Rachael Ray In Season, Reveal magazine, Cleanplates.com, The Kitchn, and WeightWatchers.