Here’s a recipe I’m really proud to say was born of my own little creative ideas. I came up with the concept, and then Taylor kicked it up a notch with the salsa. Here’s why I love these tacos: they are healthy, require almost no effort, make great use of summer produce, and we all (children included) devour them.
What you need:
small corn tortillas
sole fillets (or tilapia or whichever white fish you prefer)
summer squash (I used yellow and green zucchini)
canned crushed pineapple
What you do:
Cut up your squash into spears, drizzle them with olive oil and coarse salt, then roast them on a cookie sheet in a 425 degree oven until they are tender and beginning to brown (15 minutes-ish). Once the squash comes out, turn the oven up to broil. To prep the fish, spray each side of the fillets with cooking spray, and dust a tiny bit of chili powder and salt on them. They cook for 7-10 minutes. While the oven is doing all the work, make the salsa by combining about a half a can of the crushed pineapple with a 1/4 of an onion, diced, and about a 1/3 of a bunch of cilantro. To serve, layer the sole, squash, and salsa on a tortilla and top it off with a bit of fresh-squeezed lime juice.
Hoping you love these as much as we do,