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.
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Total Time
Prep: 20 min. Grill: 20 min. -
Makes
4 servings
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