Summer Garden Fish Tacos

• 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

1. Lightly oil the grill rack. Grill corn and pepper, covered, over medium heat 10-12 minutes or until tender, turning occasionally. Cool slightly.
2. Meanwhile, sprinkle fish with salt. Grill fish and squash, covered, over medium heat 7-9 minutes or until fish just begins to flake easily with a fork and squash is tender, turning once.
3. 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.

sweet corn, pepper, tilapia, salt, yellow summer, heirloom tomato, red onion, fresh cilantro, lime zest, lime juice, taco, avocado

Taken from www.tasteofhome.com/recipes/summer-garden-fish-tacos/ (may not work)