Grilled Black Grouper Tacos


1 lb. Black Grouper fillets
1/4 c. low-fat sour cream
3 1/2 tbsp. fresh lime juice
3/4 c. corn kernels
2 small plum tomatoes, seeded and diced
1/4 c. thinly sliced green onions
2 1/2 tbsp. olive oil
2 tbsp. chopped fresh cilantro
1/2 red bell pepper, seeded and thin-sliced
1 tsp. minced seeded jalapeno pepper
3/4 tsp. salt
1/4 tsp. fresly ground black pepper
1 1/2 c. thinly sliced onion
8 (6-inch) tostada shells
1/2 tsp. chili powder
1/4 tsp. ground cumin
Cooking spray
2 c. shredded lettuce

Combine sour cream and 2 tbsp. lime juice. Cover and chill. Place a large nonstick skillet over medium heat. Add corn and saute 3-4 minutes or until corn is lightly browned. Combine corn, tomato, green onions, 1 tbsp. lime juice, 1 tbsp. oil, cilantro, jalapeno pepper, 1/4 tsp. salt and 1/8 tsp. black pepper in a bowl. Cover and chill. Add 1 tbsp. oil to pan and place over medium heat. Add sliced onion and saute 3-4 minutes or until onion is crisp-tender. Add bell pepper and cook an additional 2-3 minutes or until pepper softens. Stir in 1/4 tsp. salt and transfer mixture to a bowl. Combine fish, 1 1/2 tsp. oil, 1 1/2 tsp. lime juice, chili powder, cumin, 1/4 tsp. salt and 1/8 tsp. black pepper. Place fish on grill rack coated with cooking spray and grill 6-7 minutes per side or until fish flakes easily. Top each tostada shell with 1/4 c. shredded lettuce. Spoon onion and bell pepper mixture evenly over lettuce, then flake fish and divide evenly over mixture. Top fish with corn salsa and drizzle with the sour cream mixture. Makes 8 servngs.