Grilled Fish Tacos with Avocado and Summer Garden Salsa
Baby, it is hot outside! I mean so hot that at times you can’t even think about cooking! What is a foodie supposed to do when she doesn’t want to get in the kitchen?
Light up the grill, that is what! Big and I recently purchased a gas grill and let me tell you, I love that grill! I have cooked on it almost every night since we put it together. (I would say since we bought it, but we didn’t get it put together for a couple weeks – Big and I don’t play well when tools are involved!) I love grilling so much, that I have been known to go out and grill during the rain! “Have umbrella, will grill” is my new motto!
Grilled Fish Tacos are something I have wanted to make for a long time. This recipe has been on my menu plan many times, but oddly, on those nights, Big was not hungry or just wanted leftovers or some lame excuse for not having fish. Can you tell Big is not a fish eater? Well, I stuck to my guns this time. I didn’t even say what was on the menu! I just made it!
Big is a convert! These grilled fish tacos won her over. I think it is the Avocado and Summer Garden Salsa that did the trick. Fresh corn, fresh squash, fresh poblano peppers and more – a perfect topping for a perfect taco! Although the recipes doesn’t call for it, we added a little sour cream and mexican blend cheese to the tacos. Perfection!
- 1 medium ear sweet corn, husk removed
- 1 poblano pepper, halved and seeds removed
- 4 tilapia fillets
- 1/8 tsp. salt
- 1 zucchini, halved lengthwise
- 1 tomato, chopped
- 1/3 cups chopped red onion
- 3 Tbsp. chopped fresh cilantro
- 1 tsp. grated lime peel
- 3 Tbsp. lime juice
- 8 taco size flour tortillas
- 1/2 ripe avocado, peeled and sliced
- (Make sure to oil your grill rack or use a grill basket that is oiled)
- Grill corn and pepper, covered, over medium heat 10 - 12 minutes or until tender, turning occasionally. Cool slightly.
- Sprinkle fish with salt.
- Grill fish and zucchini, covered, over medium heat for about 7-9 minutes of until fish just begins to flake easily with a fork and zucchini is tender. Turn once.
- Cut corn from cob and place in a bowl. Chop pepper and zucchini and add to corn. Stir in tomato, onion, cilantro, lime peel and lime juice.
- Serve fish in flour tortillas, top with corn salsa
- We added a little sour cream and cheese to the top of our tacos. It is how we roll!
I hope you will try these tacos. They are really great and so good for you too! I would love to know what your favorite grilling recipe is! If you have a link, please share it. You never know – I may be at the grill giving it a try!
Latest posts by Cynthia (see all)
- Lentil soup with squash and kale; a vegetarian one pot meal - January 16, 2017
- Cinnamon Honey Sweet Potato Chips, a clean eating recipe - January 13, 2017
- This Is How We Roll Thursday #98 - January 12, 2017