Fish Tacos

This is a great meal - in or out of soft taco shells.  This recipe includes a sauce, corn and the fish.  Top with cheese, creme fraiche (or sour cream) and more cilantro.  Even more of the fish spice mix.  If you don't have fresh corn, use frozen corn and thaw before adding remaining ingredients.

Sauce:
1/2 Cup Creme Fraiche
2 Tbl Horseradish Mustard
1 Tbl Minced Garlic
1/2 Tsp Pepper
1/4 Tsp Sea Salt

Mix all ingredients.  Let sit at room temperature until the fish is done.  Refrigerate any unused portion.

Corn:
4 - 5 Ears of Corn (You want about 3 cups)
1 Medium Line - Zested and Juiced
1/4 Tsp Salt
1/4 Tsp Pepper
1 Tsp Cumin
2 Tbl Fresh Cilantro

Cook corn and remove from the cob.

Stir in lime zest, juice, salt, pepper, cumin and cilantro.  Heat through.

Fish:
2 to 3 Lbs White Fish
1 Tbl Olive Oil
1 Tbl Lime Juice
1 Tsp Oregano
1 Tsp Cumin
1 Tsp Garlic Powder
1 Tsp Black Pepper
1 Tsp Chili Powder
1 Tsp Salt

Combine olive oil and lime juice, brush on one side of the fish.  Combine spices.

Sprinkle on fish.  Cook in hot pan or on grill, spice side down.  Before turning, sprinkle with oil/juice mixture and sprinkle with more spices.  Fish will flake apart when cooked.