Tilapia and Summer Squash Tacos
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8 prepared tacos (4 servings, 2 tacos each)
 
Ingredients
  • ¼ cup + 1 Tbsp olive oil, divided
  • 2 chipotle chiles in adobo sauce, minced
  • 1 Tbsp red wine vinegar
  • 1 tsp sugar
  • 2 tsp ground cumin, divided
  • 1½ lbs skinless tilapia fillets
  • Cooking spray
  • 1 yellow squash, cut lengthwise into ½-inch-thick planks
  • 1 zucchini, cut lengthwise into ½-inch-thick planks
  • ¾ tsp kosher salt, divided
  • ⅓ cup 2% plain Greek yogurt
  • 1½ Tbsp fresh lime juice
  • 8 (5½-inch) tortillas, warmed
  • ¾ cup prepared pico de gallo
Instructions
  1. Whisk together ¼ cup oil, chipotles, vinegar, sugar, and 1 teaspoon cumin until smooth. Add to a bowl with fish and gently turn fish to coat on all sides. Chill 15 minutes.
  2. Meanwhile, heat a grill pan coated with cooking spray over high. Drizzle squash and zucchini with olive oil and sprinkle with ½ teaspoon salt and remaining 1 teaspoon cumin; gently rotate to coat in oil and seasoning. Grill vegetables until charred, 4-5 minutes per side. Roughly chop vegetables.
  3. Spray grill pan with cooking spray. Cook fish over high until flaky, 3-4 minutes per side. Cut into chunks.
  4. Stir together yogurt, lime juice, and remaining ¼ teaspoon salt.
  5. Divide fish and vegetables among tortillas. Top evenly with pico de gallo and sour cream mixture.
Notes
Recipe from Cooking Light (link no longer available)
Nutrition Information
Serving size: 2 prepared tacos Calories: 510 Fat: 26.5 Carbohydrates: 32.0 Sugar: 7.3 Sodium: 768 Fiber: 1.8 Protein: 39.5 Cholesterol: 64
Recipe by Prevention RD at https://preventionrd.com/tilapia-and-summer-squash-tacos-weekly-menu/