Cumin-Crusted Cod Tacos with Charred Corn Salsa

Steps

1. Prepare first: thaw the frozen corn kernels and pat them dry, pat the cod fillet dry and cut it into 4 pieces, dice the tomato, finely dice the red onion, seed and mince the jalapeño, chop the cilantro and shred the romaine.
2. Heat a large skillet over high heat with no oil. Add the frozen corn kernels (thawed) and cook, stirring occasionally, until charred in spots, 5 to 6 minutes. Transfer the charred corn kernels to a bowl.
3. Make the salsa: add the tomato, red onion, jalapeño, half of the cilantro, half of the lime juice and a quarter of the salt to the bowl of charred corn kernels and stir. Set aside.
4. Make the drizzle: in a small bowl, stir the Greek yogurt with the remaining half of the lime juice and another quarter of the salt.
5. Make the spice rub: mix the cumin, paprika, garlic powder, black pepper and the remaining half of the salt, then rub it over all sides of the cod fillet pieces.
6. Wipe out the skillet, set it over medium-high heat and add the canola oil. Cook the cod fillet pieces 3 to 4 minutes per side, until the cod flakes easily and reaches 145°F (63°C) inside. Break the cod into large flakes.
7. While the cod rests, warm the corn tortillas in a dry skillet or over a gas flame, about 30 seconds per side, and wrap them in a towel.
8. Fill each corn tortilla with romaine, flaked cod and the charred corn salsa, then top with the lime-yogurt drizzle and the remaining half of the cilantro. Serve 3 tacos per person.