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
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.
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.
Spray grill pan with cooking spray. Cook fish over high until flaky, 3-4 minutes per side. Cut into chunks.
Stir together yogurt, lime juice, and remaining ¼ teaspoon salt.
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)