Ingredients:
- 1 ear sweet corn
- 1 poblano pepper
- 4 - 4 oz tilapia fillets
- 1/8 t salt
- 1 yellow summer squash
- 1 medium tomato, diced
- 1/3 c chopped red onion
- 3 T chopped cilantro
- 1 t lime zest
- 3 T lime juice
- 8 taco shells
- 1/2 medium avocado
Directions:
1. Remove husk from corn, halve and remove seeds from pepper. Grill over medium heat 10 – 12 minutes on oiled grill rack.
2. Sprinkle fish with salt, grill fish and squash 7 – 9 minutes or until fish flakes easily and squash is tender, turning once.
3. Cut corn from cob and place in bowl. Chop pepper and squash, add to corn. Stir in remaining ingredients. Serve fish in taco shells, top with corn mixture and avocado slices.