Summer Garden Fish Tacos

Name: Summer Garden Fish Tacos
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings.
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 zest; 3 tablespoons lime juice; 8 taco shells, warmed; 1/2 medium ripe avocado, peeled and sliced

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

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 zest
3 tablespoons lime juice
8 taco shells, warmed
1/2 medium ripe avocado, peeled and sliced

Directions

Lightly oil the grill rack. 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 zest and lime juice. Serve fish in taco shells; top with corn mixture and avocado slices.

Editor's Note

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition 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.

Originally published as Summer Garden Fish Tacos in Taste of Home June/July 2014

Reviews

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cindihartline

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

Jul 9, 2015

where do you find purple carrots?
sheena_michelle_peebles

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

Jul 21, 2014

This were the best fish tacos EVER!
rwippel

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.