Grilled Fish Tacos with Corn and Pepitas

Ingredients

• 1 1/2 pounds firm fleshed fish fillet
• Olive oil
• 3/4 teaspoon garlic salt
• 1 teaspoon paprika
• 2 ears corn, shucked
• 2 tomatoes
• 2 tablespoons finely chopped cilantro
• 12 corn tortillas
• 2 cups shredded cabbage
• 2 limes, cut into wedges
• 1/4 cup pepitas or roasted pumpkin seeds
• 1 cup light sour cream
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic salt
• 1/4 teaspoon ancho chili powder

Directions

1. Heat your outdoor grill to medium-high. Wrap each ear of corn in a damp paper towel, then microwave for 2 minutes. Coat the corn with olive oil. Oil the fish as well, then sprinkle it with the garlic salt and paprika. Stir the crema sauce ingredients together in a bowl.
2. Oil the grill grates, then put the corn and fish on to cook together. Turn the corn often as it grills. Cook the fish for 3 minutes per side, watching closely so it stays tender. During the last minute on the grill, add the corn tortillas and turn them once halfway through.
3. Slice the kernels from the corn with a serrated knife. Build the tacos with cabbage, fish, sauce, corn, tomato, lime juice and pepitas.