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
Peppers (Hot)
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 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.
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