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    Simple Baked Tilapia
    8th Sep 2020
    20 minute crispy honey ginger salmon
    2nd Nov 2020
    Published by jen on 7th Oct 2020
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    Summer Garden Fish Tacos

    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

    Methods

    1. Lightly oil the grill rack. Grill corn and pepper, covered, over medium heat 10-12 minutes or until tender, turning occasionally. Cool slightly.
    2. 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.
    3. 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.

    Reference: Please click here for the full article

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    jen

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