Fish and Zucchini Tacos

This short and easy recipe uses roasted fish for a healthier tackle than the usual fried fish taco. Serve with salsa on the aspect for a fun light meal the whole circle of relatives will experience.

Fish and Zucchini Tacos
Fish and Zucchini Tacos


2 medium zucchini

1 tbsp. vegetable oil

1/4 tsp. chipotle chili powder



2 limes

1 lb. skinless red snapper or other firm white fish fillets

1/2 c. packed fresh cilantro leaves

8 corn tortillas

1 ripe avocado

1/2 c. chunky salsa


  1. Preheat oven to 400 degrees F. Trim zucchini, then cut each crosswise into 2-inch pieces. Cut each piece lengthwise through centers into eight wedges. On 18″ by 12″ jelly-roll pan, combine zucchini, oil, chili powder, and 1/4 teaspoon salt until well mixed. Roast 10 minutes.
  2. From 1 lime, squeeze 1 tablespoon juice. Cut remaining lime into wedges; set aside. Push zucchini to one side of the pan. Arrange fish in a single layer on another side. Sprinkle fish with lime juice, then 2 tablespoons cilantro and 1/4 teaspoon salt. Roast 8 to 10 minutes or until fish is just opaque throughout.
  3. Meanwhile, wrap tortillas in damp paper towels and place in a glass or ceramic pie plate. Microwave on High 1 minute or until warm and pliable.
  4. Break fish into large chunks. Divide fish and zucchini among tortillas. Top with avocado slices and remaining cilantro. Garnish with cilantro sprigs and serve with lime wedges and salsa.
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