Ingredients
1 medium ear sweet corn, husk removed1 poblano pepper, halved and seeds removed4 tilapia fillets (4 ounces each)1/8 teaspoon salt1 yellow summer squash, halved lengthwise1 medium heirloom tomato, chopped1/3 cup chopped red onion3 tablespoons coarsely chopped fresh cilantro1 teaspoon grated lime zest3 tablespoons lime juice8 taco shells, warmed1/2 medium ripe avocado, peeled and sliced
Preparation
Lightly oil the grill rack. Grill corn and pepper, covered, over medium heat until tender, 10-12 minutes, turning occasionally. Cool slightly.
Meanwhile, sprinkle fish with salt. Grill fish and squash, covered, over medium heat until fish just begins to flake easily with a fork and squash is tender, 7-9 minutes, turning once.
Cut corn from cob and place in a bowl. Chop pepper and squash; add to corn. Stir in tomato, onion, cilantro, lime zest and lime juice. Serve fish in taco shells; top with corn mixture and avocado slices.
