I like to serve fish tacos with quinoa and black beans for a complete and satisfying meal. If you’ve got them, add summer toppings like brightly colored peppers, green onions or purple carrots.
—Camille Parker, Chicago, IL
Prep: 20 min. • Grill: 20 min. • Makes: 4 servings
1 medium ear sweet corn, husk removed
1 poblano pepper, halved and seeds removed
4 tilapia fillets (4 oz. each)
1/8 tsp. salt
1 yellow summer squash, halved lengthwise
1 medium heirloom tomato, chopped
1/3 cup chopped red onion
3 Tbsp. coarsely chopped fresh cilantro
1 tsp. grated lime peel
3 Tbsp. lime juice
8 taco shells, warmed
1/2 medium ripe avocado, peeled and sliced
1. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill the corn and pepper, covered, over medium heat 10-12 minutes or until tender, turning occasionally. Cool vegetables slightly.
2. Meanwhile, sprinkle fish with salt. Grill fish and squash, covered, over medium heat for 7-9 minutes or until the fish just begins to flake easily with a fork and the squash is tender, turning once.
3. Cut corn from cob and place in a bowl. Chop pepper and squash; add to the corn. Stir in tomato, onion, cilantro, lime peel and lime juice. Serve fish in the taco shells; top with corn mixture.
Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Per serving: 2 tacos equals 278 cal., 10g fat (2g sat. fat), 55mg chol., 214mg sodium, 26g carb. (5g sugars, 5g fiber), 25g pro. Diabetic Exchanges: 1 1/2 starch, 3 lean meat, 1 vegetable, 1/2 fat.
GOES GREAT WITH
Zap a package of white rice in the microwave, and drain and rinse a can of black or red beans. Mix them together for the perfect side dish!