Ingredients
  • 1 medium ear sweet corn, husk removed
  • 1 poblano pepper halved and seeds removed
  • 4 tilapia fillets (4 ounces each)
  • 1/8 teaspoon salt
  • 1 yellow summer squash, halved lengthwise
  • 1 medium heirloom tomato, chopped
  • 1/3 cup chopped red onion
  • 3 tablespoons coarsely chopped fresh cilantro
  • 1 teaspoon grated lime zest
  • 3 tablespoons lime juice
  • 8 taco shells, warmed
  • 1/2 medium ripe avocado, peeled and sliced
Directions
  1. Lightly oil the grill rack. Grill corn and pepper, covered, over medium heat until tender, 10-12 minutes, turning occasionally. Cool slightly.
  2. 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.
  3. Cut corn from the 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.