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Summer Garden Fish Tacos

 Summer Garden Fish Tacos
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
4 ServingsPrep: 20 min. Grill: 20 min.


  • 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


  • 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. Yield: 4 servings.

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Summer Garden Fish Tacos (continued)

Directions (continued)

Nutritional Facts: 2 tacos equals 278 calories, 10 g fat (2 g saturated fat), 55 mg cholesterol, 214 mg sodium, 26 g carbohydrate, 5 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable, 1/2 fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.