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Summer Garden Fish Tacos

Source of Recipe

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Summer Garden Fish Tacos

Tasteofhome.com – e-mail
Reviews rated this recipe 4.5 of 5 stars.
Exchanges
Serves: 4 (2 tacos ea)
Prep: 20 min. Grill: 20 min.

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

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 peel
3 tablespoons lime juice
8 taco shells, warmed
1/2 medium ripe avocado, peeled and sliced

Directions:
1. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill corn and pepper, covered, over medium heat 10-12 minutes or until tender, turning occasionally. Cool slightly.

2. 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.

3. Cut corn from cob and place in a bowl. Chop pepper and squash; add to corn. Stir in tomato, onion, cilantro, lime peel and lime juice. Serve fish in taco shells; top with corn mixture.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

2 tacos equal: 278 calories, 10 g fat (2 g saturated fat), 55 mg cholesterol, 214 mg sodium, 26 g carbohydrate, 5 g fiber, 25 g protein. ++++ Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable, 1/2 fat.