2. Remove husks and wash tomatillos. Remove husk corn from corn and place onto a baking sheet or oven safe dish. Add the tomatillos to the baking sheet and place into the oven for 15-20 minutes. Turn corn and tomatillos halfway through cooking. Corn should be softer but still firm, and tomatillos should be completely soft. Remove from the oven, and allow to cool for 15 minutes.
3. Small dice the tomatoes, and fine chop the cilantro. Add them to a medium-sized mixing bowl along with 1/4 tsp salt, the juice of 1/2 lime, and 1 Tbsp of Pastamore Fresh Jalapeno Oil. Remove the corn kernels from the ear by holding the corn vertically and running a knife from top to bottom. Add the corn kernels to the mixing bowl. Place the tomatillos into a food processor, and pulse until completely broken down. Add the tomatillos to the mixing bowl and stir well. Adjust seasoning if needed, and then place the salsa into the refrigerator.
4. Turn the grill on high heat. Drizzle the remaining 1 Tbsp of Pastamore Fresh Jalapeno Oil over the fish fillets. Rub to evenly coat, and then season generously with salt and black pepper. Once the grill is hot, place the fillets onto the grill. Cook time will vary depending on the thickness of the fillets, but the fish with cook quickly. Turn one time during cooking, and the tiliapia should be firm and flaky when cooked.
5. Place a small pot on the stove over low heat. Place a saucepan on the stove over medium/medium-high heat. Lightly coat the saucepan with oil or spray with cooking spray when the pan is hot. Place the corn tortillas (a few at a time) in the pan. Heat on each side for approximately 30 seconds. Once the tortillas have been heated, place them into the pot and cover with a lid using a pair of tongs (these will steam the tortillas as well as keep them soft and warm). Continue doing this until as many tortillas as needed have been heated. Two tortillas are recommended for each taco.
6. Place two corn tortillas onto a plate and top with approximately 1/8th of the fish. Top with the corn salsa, and garnish with a dollop of sour cream/Greek yogurt and a lime wedge.
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