We can’t get enough barbecued fish at our house. This recipe can be made ahead and served cold, or you can eat it hot off the grill. It’s fantastic either way!

Ingredients

• 2 large ears sweet corn, husked
• 1 teaspoon butter, softened
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1 haddock fillet (8 ounces)
• 2 teaspoons chili powder, divided
• 2 cups shredded lettuce
• 2 medium tomatoes, seeded and chopped
• 1 medium sweet red pepper, chopped
• 1 medium ripe avocado, peeled and chopped
• 3 tablespoons taco sauce
• 2 tablespoons lime juice, divided
• 1 tablespoon minced fresh cilantro
• 1-1/2 teaspoons grated lime zest
• 12 flour tortillas (8 inches)

Directions

1. Spread corn with butter and sprinkle with salt and pepper. Grill, covered, over medium heat until tender, 10-12 minutes, turning occasionally.
2. Meanwhile, sprinkle fish with 1 teaspoon chili powder. On a lightly oiled grill rack, grill fish, covered, over medium heat until fish flakes easily with a fork, 7-9 minutes.
3. Cool corn slightly; remove kernels from cobs. Place in a large bowl. Add the lettuce, tomatoes, red pepper, avocado, taco sauce, 1 tablespoon lime juice, cilantro, lime zest and the remaining chili powder.
4. Drizzle remaining lime juice over fish; cut into 1/2-in. cubes.
5. Add fish to corn mixture. Spoon 1/2 cup mixture over each tortilla. Serve immediately.