Grilled Grouper Tacos

Ingredients

• 0.3 teaspoon pepper black divided freshly ground
• 0.5 teaspoon chili powder 
• 2 tablespoons cilantro leaves fresh chopped
• 0.8 cup ears corn fresh frozen thawed
• 0.3 cup spring onion thinly sliced ( 3)
• 0.3 teaspoon ground cumin 
• 1 pound fish fillet white firm
• 1 teaspoon jalapeno minced seeded
• 2 cups romaine leaves shredded
• 3.5 tablespoons juice of lime fresh divided
• 0.3 cup cream sour low-fat
• 2.5 tablespoons olive oil divided
• 1.5 cups onion thinly sliced
• 2 small plum tomatoes diced seeded
• 0.5  bell pepper red seeded cut into thin strips
• 0.8 teaspoon salt divided
• 6 inch purchased corn tostada shells 

Equipment

• bowl
• frying pan
• grill
• ziploc bags

Directions

1. Combine sour cream and 2 tablespoons lime juice. Cover and chill.
2. Place a large nonstick skillet over medium heat.
3. Add corn; saut 3 to 4 minutes or until corn is lightly browned.
4. Combine corn, tomato, green onions, 1 tablespoon lime juice, 1 tablespoon oil, cilantro, jalapeo pepper, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a bowl. Toss gently. Cover and chill.
5. Add 1 tablespoon oil to pan.
6. Place over medium heat.
7. Add sliced onion; saut 3 to 4 minutes or until onion is crisp-tender.
8. Add bell pepper; cook 2 to 3 minutes or until pepper softens. Stir in 1/4 teaspoon salt; transfer to a bowl.
9. Heat tostada shells according to package directions; keep warm.
10. Prepare grill.
11. Combine fish, 1 1/2 teaspoons oil, 1 1/2 teaspoons lime juice, chili powder, cumin, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a large zip-top plastic bag. Toss gently.
12. Place fish on grill rack coated with cooking spray; grill 6 to 7 minutes on each side or until fish flakes easily when tested with a fork. Flake fish.
13. Top each tostado shell with 1/4 cup shredded lettuce. Spoon onion and bell pepper mixture evenly over lettuce; divide fish evenly over onion and bell pepper mixture. Top fish with corn salsa; drizzle with the sour cream mixture.