Summer squash adds a fresh seasonal element that makes for a sumptuous fish taco filling. Use Fresno chiles instead of chipotles for less heat.
1/4 cup olive oil
3 tablespoons chipotle chiles in adobo sauce
1 tablespoon red wine vinegar
1 teaspoon granulated sugar
2 teaspoons ground cumin, divided
1 1/2 pounds skinless tilapia fillets
1 medium yellow squash, cut lengthwise into 1/2-inch-thick planks
1 large zucchini, cut lengthwise into 1/2-inch-thick planks
2 serrano chiles
3/4 teaspoon kosher salt, divided
1/3 cup light sour cream
1 1/2 tablespoons fresh lime juice
8 (5 1/2-inch) corn tortillas, warmed
3/4 cup prepared pico de gallo
Added sugars 1g
Calcium 12% DV
Potassium 8% DV
How to Make It
Process oil, chipotles, vinegar, sugar, and 1 teaspoon cumin in blender until smooth. Add to a bowl with fish. Chill 15 minutes.
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.
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.
Stir together sour cream and lime juice. Divide fish and vegetables among tortillas. Top evenly with pico de gallo and sour cream mixture.
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