Crispy Fish Tacos with Grilled Corn Salsa

Step 1

Grill corn on the cob for 3 to 5 minutes per side or until slightly charred.

Step 2

Remove corn kernels from the cob and place in a large bowl along with red onion, tomatoes, 1/2 tsp salt, 1/2 tsp black pepper, cilantro leaves, and avocado. Squeeze lime juice over ingredients and mix.

Step 3

Cut fish filets into large chunks and season evenly with 1/2 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder.

Step 4

Whisk (paid link) flour, cornstarch, egg, and 1/2 tsp garlic powder in a large bowl. Slowly pour in Mountain Valley Sparkling Water. Lightly stir until combined.

Step 5

Heat skillet at medium-high heat and add an inch of cooking oil. Dip fish in the batter and fry for 3 minutes per side.

Step 6

Serve with soft tortilla shells and shredded cabbage. Top with corn salsa.