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Summer Garden Fish Tacos Recipe

Summer Garden Fish Tacos Recipe

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
TOTAL TIME: Prep: 20 min. Grill: 20 min. YIELD:4 servings


  • 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. Yield: 4 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

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: 1 starch, 3 lean meat, 1 vegetable, 0 fat.

Reviews for Summer Garden Fish Tacos

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cindihartline 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.??"

annecooks 229228
Reviewed Jul. 9, 2015

"where do you find purple carrots?"

sheena_michelle_peebles 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!"

vickilynne64 213179
Reviewed Jul. 21, 2014

"This were the best fish tacos EVER!"

rwippel 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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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.