- 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)
- Avocado (½)
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.
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.
Taste of Home Summer Garden Fish Tacos
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