ingredients
    Nonstick cooking spray
3      garlic cloves
3      medium tomatoes, stemmed
2      ears corn, husked
1/2     medium white onion, halved
1      jalapeno, stemmed
1/2   cup   chopped cilantro
2    tablespoons   fresh lime juice
3/4   teaspoon   kosher salt
1/4   cup   low-fat plain yogurt
4    teaspoons   water
4      cod fillets (about 1 1/4 pounds)
1/4   teaspoon   black pepper
8      corn tortillas, warmed
1      avocado, diced
directions
Lightly coat a grill with cooking spray, then heat to medium high. Loosely wrap garlic in aluminum foil and place on grill with tomatoes, corn, onion and jalapeno. Cook, turning occasionally, until vegetables are slightly charred, about 5 minutes.
Pulse garlic, tomatoes, onion and jalapeno in a food processor until chunky. Transfer to a medium bowl and let cool. Cut corn kernels from cobs and stir into vegetable mixture with cilantro, lime juice and 1/2 teaspoon salt. Cover and chill.
Combine yogurt and water. Season cod with pepper and remaining salt and lightly coat both sides with cooking spray. Grill until cooked through and flaky, about 3 minutes a side. Divide fish among tortillas and serve with half the salsa (refrigerate remainder for up to 5 days), yogurt sauce and avocado.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 321, Fat, total (g) 8, sat. fat (g) 1.4, carb. (g) 33, fiber (g) 7, pro. (g) 31, sodium (mg) 487, Percent Daily Values are based on a 2,000 calorie diet