Summer Fish Tacos


1/2 cup Best Choice Frozen Sweet White Corn, thawed

1 poblano pepper, halved and seeds removed

4 Best Choice Tilapia Fillets, thawed

1/8 tsp Best Choice Salt

1 yellow summer squash, halved lengthwise

1 medium tomato, chopped

1/3 cup chopped red onion

3 tbsp coarsely chopped fresh cilantro

3 tbsp Best Choice Lime Juice

8 Best Choice Taco Shells, warmed

1/2 medium ripe avocado, peeled and sliced

Combine tender fish with a bit of spice and savory vegetables, and you’ll have our scrumptious Summer Fish Tacos. Mixing together a corn salsa and topping the grilled fish, your taco expectations will never be the same. Enjoy this simple recipe at your next summer party.


Pre-heat the grill and lightly oil the rack.

Grill the poblano pepper, covered, over medium heat until it becomes tender, about 10-12 minutes, turning occasionally.

Meanwhile, sprinkle thawed fish with salt.

Once the pepper is done set it to the side and allow to cool slightly.

Next, grill fish and squash, by cooking them over medium heat covered. Turn the fish and squash at least once to cook on both sides.

Grill for about 7-9 minutes, until fish’s internal temperature reaches 145°F and the squash is tender.

In the meantime, place the thawed corn in a medium bowl.

Chop the grilled pepper and squash into small pieces and add to the corn.

Stir the tomato, onion, cilantro, and lime juice into the corn mixture.

To serve, add place the fish into the taco shells and top with the corn mixture and avocado slices.

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