Summer squash adds a fresh seasonal element that makes for a sumptuous fish taco filling. Use Fresno chiles instead of chipotles for less heat.

Robin Bashinsky
This Story Originally Appeared On cookinglight.com

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Credit: Jennifer Causey

Recipe Summary

active:
40 mins
total:
40 mins
Yield:
Serves 4 (serving size: 2 tacos)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Process oil, chipotles, vinegar, sugar, and 1 teaspoon cumin in blender until smooth. Add to a bowl with fish. Chill 15 minutes.

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  • Heat a grill pan coated with cooking spray over high. Coat squashes and serranos with cooking spray, 1/2 teaspoon salt, and remaining 1 teaspoon cumin. Grill vegetables until charred, 2 minutes per side for squashes and about 5 minutes for serranos. Roughly chop vegetables.

  • Recoat pan with cooking spray. Cook fish over high until flaky, 2 to 3 minutes per side. Cut into chunks. Season with remaining 1/4 teaspoon salt.

  • Stir together sour cream and lime juice. Divide fish and vegetables among tortillas. Top evenly with pico de gallo and sour cream mixture.

Nutrition Facts

498 calories; fat 21g; saturated fat 4g; protein 40g; carbohydrates 42g; fiber 5g; sugars 8g; added sugar 1g; sodium 721mg.
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