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.

  • 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

    Directions

    • Lightly oil the grill rack. Grill corn and pepper, covered, over medium heat 10-12 minutes or until tender, turning occasionally. Cool slightly.
    • 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.
    • 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.
    Editor’s Note

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

    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.