Tilapia and Summer Squash Tacos

Tilapia Summer squash adds a fresh seasonal detail that makes for a luxurious fish taco filling. Use Fresno chiles instead of chipotles for less warmth.


  • 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 a 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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