Recipes

Summer Garden Fish Tacos

I want to serve fish tacos with quinoa and black beans for a whole and satisfying meal. If you’ve were given them, add colorful summer season toppings like brilliant peppers, green onions or red carrots. —Camille Parker, Chicago, Illinois

Summer Garden Fish Tacos
Summer Garden Fish Tacos


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.

Open Next Page To See More!
Don't forget to share

About the author

admin

Leave a Comment