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By Kaylyn Elcock

Tilapia and Summer Squash Tacos

Name: Tilapia and Summer Squash Tacos
Cook time: 40 min
Total time: 40 min
Cuisine: American, Mexican, Latin American
Ingredients: 1/4 cup olive oil; 3 tablespoons Chipotle chilies in adobo sauce; 1 tablespoon red wine vinegar; 1 teaspoon granulated sugar; 2 teaspoons ground cumin, divided; 1 1/2 pound skinless tilapia fillets; Cooking spray; 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 chilies; 3/4 teaspoon kosher salt, divided; One thirds cup light sour cream; 1 1/2 tablespoons fresh lime juice; 8 6 inch tortillas, warmed; 3/4 cup prepared pico de Gallo

5 steps

Cook:40min

Updated at: Thu, 17 Aug 2023 09:46:58 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories612.8 kcal (31%)

Total Fat27.3 g (39%)

Carbs51.9 g (20%)

Sugars5.9 g (7%)

Protein43.7 g (87%)

Sodium1112.1 mg (56%)

Fiber1.5 g (6%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

¼ cupolive oil

3 tablespoonsChipotle chilies in adobo sauce

1 tablespoonred wine vinegar

1 teaspoongranulated sugar

2 teaspoonsground cumin

divided

1.5 poundskinless tilapia fillets

cooking spray

1yellow squash

medium, cut lengthwise into 1/2 inch thick planks

1zucchini

large, cut lengthwise into 1/2 inch thick planks

2serrano chilies

¾ teaspoonkosher salt

divided

light sour cream

1 ½ tablespoonsfresh lime juice

86 inch tortillas

warmed

¾ cuppico de Gallo

prepared

Instructions

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