"I like to serve fish tacos with quinoa and black beans for a complete and satisfying meal. If youâ??ve got them, add colorful summer toppings like bright peppers, green onions or purple carrots. —Camille Parker, Chicago, Illinois..."
INGREDIENTS
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1 medium ear sweet corn, husk removed
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1 poblano pepper, halved and seeds removed
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4 tilapia fillets (4 ounces each)
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1/8 teaspoon salt
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1 yellow summer squash, halved lengthwise
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1 medium heirloom tomato, chopped
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1/3 cup chopped red onion
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3 tablespoons coarsely chopped fresh cilantro
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1 teaspoon grated lime peel
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3 tablespoons lime juice
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8 taco shells, warmed
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1/2 medium ripe avocado, peeled and sliced