Ingredients

• 1 cup small diced vine-ripe red tomatoes
• 1/2 cup roasted corn kernels
• 1/4 cup thinly sliced green onion
• 1/4 cup small diced yellow onion
• 1/4 cup fresh cilantro leaves, minced
• 1/4 cup red wine vinegar
• 3 ounces vegetable juice, such as V8
• 2 jalapenos, seeded, small diced
• Salt and freshly ground black pepper
• 1 pound halibut or firm white fish, cut into 3 by 1/2-inch pieces
• Salt and freshly ground black pepper
• Eighteen 6-inch corn or flour tortillas
• 2 cups romaine lettuce, thinly shredded, 1/4-inch thick
• 2 lemon halves

Instructions

1. For the corn salsa: In a bowl, blend the tomatoes, corn, green onions, yellow onions, cilantro, vinegar, juice, jalapenos and salt and pepper to taste, mixing well. Refrigerate for 30 minutes to 1 hour.
2. For the tacos: Preheat a grill to 350 degrees F. Sprinkle the fish with salt and pepper and grill for 3 to 4 minutes. Flip the fish over and grill for 3 to 4 minutes. Remove the fish from the grill and keep warm.
3. Grill the tortillas on each side for 1 minute. Be careful not to scorch the tortillas. Divide the lettuce evenly on each tortilla. Top each tortilla with the fish, squeeze of lemon juice and 1 to 2 tablespoons of the corn salsa and serve.