Summer squash provides a fresh seasonal element that makes for a sumptuous fish taco filling. Use Fresno chiles in place of chipotles for much less warmth.
Ingredients
- 1/4 cup olive oil
- 3 tablespoons chipotle chiles in adobo sauce
- 1 tablespoon red wine vinegar
- 1 teaspoon granulated sugar
- 2 teaspoons ground cumin, divided
- 1 1/2 pounds skinless tilapia fillets
- Cooking spray
- 1 medium yellow squash, cut lengthwise into 1/2-inch-thick planks
- 1 large zucchini, cut lengthwise into 1/2-inch-thick planks
- 2 serrano chiles
- 3/4 teaspoon kosher salt, divided
- 1/3 cup light sour cream
- 1 1/2 tablespoons fresh lime juice
- 8 (5 1/2-inch) corn tortillas, warmed
- 3/4 cup prepared pico de gallo
How to Make It
Step 1
Process oil, chipotles, vinegar, sugar, and 1 teaspoon cumin in blender until smooth. Add to a bowl with fish. Chill 15 minutes.
Step 2
Heat a grill pan coated with cooking spray over high. Coat squashes and serranos with cooking spray, 1/2 teaspoon salt, and remaining 1 teaspoon cumin. Grill vegetables until charred, 2 minutes per side for squashes and about 5 minutes for serranos. Roughly chop vegetables.
Step 3
Recoat pan with cooking spray. Cook fish over high until flaky, 2 to 3 minutes per side. Cut into chunks. Season with remaining 1/4 teaspoon salt.
Step 4
Stir together sour cream and lime juice. Divide fish and vegetables among tortillas. Top evenly with pico de gallo and sour cream mixture.
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