Ingredients

For the Fish

2 snapper fillets, or other mild, white fish

1/2 lime

1 tablespoon olive oil

1/2 teaspoon salt

1 teaspoon chili powder

1/2 teaspoon cumin

For the Spicy Corn Salsa

1-2 ears corn on the cob

1 jalapeno

1/2 small red onion

1/2 lime

Handful of cilantro

Salt

To Serve

6 tortillas, warmed over the fire

Hot sauce, optional

Kettle Chips

Instructions

️ Start your campfire or grill – you’ll be cooking this meal over medium-high heat.

️ Prep the fish by squeezing half a lime over the fillets, a drizzle of olive oil, and dusting both sides of the fish with the chili powder, cumin, and salt. Set aside.

️ Once your fire is ready, place the corn and jalapeno on the grill. Grill for about 10 minutes, turning occasionally, until tender. Remove and set aside to cool slightly.

️ Place the fish in a wire grill basket. Place on the grill and cook for about 3 minutes, then flip and cook 2 minutes more.

️ Remove and let the fish rest for a minute or two.

️ While the fish is cooking, make the salsa. Cut the corn off the cob, peel the blackened skin off the jalapeno and chop (remove stems & seeds for a milder spice), finely chop the onion, and mince the cilantro. Place everything in a bowl and squeeze in the juice from half a lime. Add salt to taste.

️ Build your tacos with the warmed tortillas, corn salsa, fish, and avocado. Serve with a side of Kettle chips and enjoy!