Cristina Cooks: "Taste of Home" Magazine's Summer Garden Fish Tacos Recipe
Ear Sweet Corn (1)
Poblano Pepper (1)
Tilapia Fillets (4)
Salt (⅛ teaspoon)
Yellow Summer Squash (1)
Heirloom Tomato (1)
Chopped red onion (⅓ Cup)
Fresh Cilantro (3 TBSP)
Grated Lime Peel (1 TSP)
Lime Juice (3 TBSP)
Taco Shells (8)
This recipe was originally submitted by Camille Parker of Chicago, IL Yield: 4 servings.
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.
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 peel and lime juice. Serve fish in taco shells; top with corn mixture.
Nutritional Facts: 2 tacos equals 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, 1-½ starch, 1 vegetable, ½ fat.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.