Best Summer Garden Fish Tacos Recipes

SUMMER GARDEN FISH TACOS

Summer Garden Fish Tacos image

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

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 12

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

Steps:

Lightly oil the grill rack. Grill corn and pepper, covered, over medium heat until tender, 10-12 minutes, turning occasionally. Cool slightly., 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., 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 : Calories 278 calories, Fat 10g fat (2g saturated fat), Cholesterol 55mg cholesterol, Sodium 214mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 5g fiber), Protein 25g protein. Diabetic Exchanges

SUMMER GARDEN FISH TACOS

Summer Garden Fish Tacos image

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

Provided by @MakeItYours

Number Of Ingredients 12

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

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.