Summer Garden Fish Tacos

Name: Summer Garden Fish Tacos
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: North America, Mexican
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

TEST KITCHEN APPROVED

6 Reviews

Total Time:Prep: 20 min. Grill: 20 min.

By Taste Of Home Editorial Team

Recipe by Camille Parker

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jan. 03, 2024

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

Peppers (Hot)

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

TEST KITCHEN APPROVED

Summer Garden Fish Tacos

Contest Winner

6 Reviews Add your review

Yield:4 servings

Prep:20 min

Cook:20 min

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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

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Directions

1
Lightly oil the grill rack. Grill corn and pepper, covered, over medium heat until tender, 10-12 minutes, turning occasionally. Cool slightly.

2
Meanwhile, sprinkle fish with salt. Grill fish and squash, covered, over medium heat until fish just begins to flake easily with a fork and squash is tender, 7-9 minutes, turning once.
3
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.

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.