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Export 14 ingredients for grocery delivery
Step 1
Heat a grill to high (450° to 550°). In a small bowl, combine mayonnaise and Sriracha; chill. In a glass pie pan or baking dish, combine oil, garlic, oregano, cumin, salt, cayenne, and pepper. Turn fish in seasoned oil to coat. Seal tortillas in foil.
Step 2
Grill corn, covered and turning a few times, until lightly charred, 8 to 12 minutes total. Five minutes after putting corn on grill, set a large cast-iron skillet or other ovenproof frying pan on cooking grate. After a few minutes, put fish in hot skillet and tortilla packet on grate. Cook, turning fish and tortillas once, until fish is no longer translucent in center (3 to 5 minutes) and tortillas are hot (4 to 5 minutes). Transfer to a board.
Step 3
Cut kernels off corn in slabs. Spread tortillas with some of Sriracha mayo and put the rest in a small dish. Fill tortillas with chunks of fish, avocado, cabbage, cilantro, and corn. Serve more Sriracha mayo on the side.Wine pairing: Groth 2015 Hillview Vineyard Chardonnay (Napa Valley; $
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