Tilapia and Summer Squash Tacos
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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
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/2018/07/tilapia-and-summer-squash-tacos-weekly-menu/