Summer Garden Fish Tacos Recipe

4.5 5 5
Summer Garden Fish Tacos Recipe
Summer Garden Fish Tacos Recipe photo by Taste of Home
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Summer Garden Fish Tacos Recipe

Read Reviews
4.5 5 5
Publisher Photo
I like to serve fish tacos with quinoa and black beans for a complete and satisfying meal. If you’ve got them, add colorful summer toppings like bright peppers, green onions or purple carrots. —Camille Parker, Chicago, Illinois
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Grill: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Grill: 20 min.

Ingredients

  • 1 medium ear sweet corn, husk removed
  • 1 poblano pepper, halved and seeds removed
  • 4 tilapia fillets (4 ounces each)
  • 1/8 teaspoon salt
  • 1 yellow summer squash, halved lengthwise
  • 1 medium heirloom tomato, chopped
  • 1/3 cup chopped red onion
  • 3 tablespoons coarsely chopped fresh cilantro
  • 1 teaspoon grated lime peel
  • 3 tablespoons lime juice
  • 8 taco shells, warmed
  • 1/2 medium ripe avocado, peeled and sliced

Directions

Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill corn and pepper, covered, over medium heat 10-12 minutes or until tender, turning occasionally. Cool slightly.
Meanwhile, sprinkle fish with salt. Grill fish and squash, covered, over medium heat 7-9 minutes or until fish just begins to flake easily with a fork and squash is tender, turning once.
Cut corn from cob and place in a bowl. Chop pepper and squash; add to corn. Stir in tomato, onion, cilantro, lime peel and lime juice. Serve fish in taco shells; top with corn mixture and avocado slices. Yield: 4 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Summer Garden Fish Tacos in Taste of Home June/July 2014

Nutritional Facts

2 tacos: 278 calories, 10g fat (2g saturated fat), 55mg cholesterol, 214mg sodium, 26g carbohydrate (5g sugars, 5g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable, 1/2 fat.

  • 1 medium ear sweet corn, husk removed
  • 1 poblano pepper, halved and seeds removed
  • 4 tilapia fillets (4 ounces each)
  • 1/8 teaspoon salt
  • 1 yellow summer squash, halved lengthwise
  • 1 medium heirloom tomato, chopped
  • 1/3 cup chopped red onion
  • 3 tablespoons coarsely chopped fresh cilantro
  • 1 teaspoon grated lime peel
  • 3 tablespoons lime juice
  • 8 taco shells, warmed
  • 1/2 medium ripe avocado, peeled and sliced
  1. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill corn and pepper, covered, over medium heat 10-12 minutes or until tender, turning occasionally. Cool slightly.
  2. Meanwhile, sprinkle fish with salt. Grill fish and squash, covered, over medium heat 7-9 minutes or until fish just begins to flake easily with a fork and squash is tender, turning once.
  3. Cut corn from cob and place in a bowl. Chop pepper and squash; add to corn. Stir in tomato, onion, cilantro, lime peel and lime juice. Serve fish in taco shells; top with corn mixture and avocado slices. Yield: 4 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Summer Garden Fish Tacos in Taste of Home June/July 2014

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Reviews forSummer Garden Fish Tacos

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cindihartline User ID: 6608007 229250
Reviewed Jul. 9, 2015

"Wow! This is a great recipe, so much flavor. Home run in my house! Followed the recipe exactly as is, wouldn't change a thing.??"

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annecooks User ID: 8360491 229228
Reviewed Jul. 9, 2015

"where do you find purple carrots?"

MY REVIEW
sheena_michelle_peebles User ID: 5636819 216994
Reviewed Jan. 5, 2015

"These were amazing! The only change I made was adding Ancho Chile Pepper powder to the tilapia while cooking. Great recipe!"

MY REVIEW
vickilynne64 User ID: 7148603 213179
Reviewed Jul. 21, 2014

"This were the best fish tacos EVER!"

MY REVIEW
rwippel User ID: 4262008 152107
Reviewed Jun. 25, 2014

"This was a good fish taco. It was hard to keep it from falling apart on a hard shell though. With typical taco meat and cheese, everything sticks better. Messy, but good."

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