Tilapia and Summer Squash Tacos

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. Process oil, chipotles, vinegar, sugar and one teaspoon cumin in a blender until smooth. Add to a bowl with fish and chill for 15 minutes

Step 2

2. Heat grill pan coated with cooking spray over high. Coat squashes and serranos with cooking spray, 1/2 teaspoon salt the remaining 1 teaspoon cumin

Step 3

3. Grill vegetables until charred, 2 minutes per side for squashes and about 5 minutes for serranos. Roughly chop vegetables

Step 4

4. Recoat pan with cooking spray. Cook fish over high until flaky, two to three minutes per side. Cut into chunks and season with1/4 teaspoon remaining salt

Step 5

5. Stir together sour cream and lime juice. Divide fish and vegetables among the tortillas and top with pico de Gallo and sour cream mixture