SUMMER GARDEN FISH TACOS

Summer Garden Fish Tacos image

Provided by @MakeItYours

Number Of Ingredients 12

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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

Steps:

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.