- Calories 498
- Fat 21g
- Satfat 4g
- Unsatfat 15g
- Protein 40g
- Carbohydrate 42g
- Fiber 5g
- Sugars 8g
- Added sugars 1g
- Sodium 721mg
- Calcium 12% DV
- Potassium 8% DV
These Tilapia and Summer Squash Tacos Are Under 500 Calories
Jennifer Causey
Summer squash adds a fresh seasonal element that makes for a sumptuous fish taco filling. Use Fresno chiles instead of chipotles for less heat.
How to Make It
Step 1
Process oil, chipotles, vinegar, sugar, and 1 teaspoon cumin in blender until smooth. Add to a bowl with fish. Chill 15 minutes.
Step 2
Heat a grill pan coated with cooking spray over high. Coat squashes and serranos with cooking spray, 1/2 teaspoon salt, and remaining 1 teaspoon cumin. Grill vegetables until charred, 2 minutes per side for squashes and about 5 minutes for serranos. Roughly chop vegetables.
Step 3
Recoat pan with cooking spray. Cook fish over high until flaky, 2 to 3 minutes per side. Cut into chunks. Season with remaining 1/4 teaspoon salt.
Step 4
Stir together sour cream and lime juice. Divide fish and vegetables among tortillas. Top evenly with pico de gallo and sour cream mixture.
