Lunch: Fish and Zucchini Tacos

This quick and easy recipe uses roasted fish for a healthier take on the usual fried fish taco. Serve with salsa on the side for a fun light meal the whole family will enjoy.

Ingredients

2 medium zucchini
1 tbsp. vegetable oil
1/4 tsp. chipotle chile powder
salt
Pepper
2 limes
1 lb. skinless red snapper or other firm white fish fillets
1/2 c. packed fresh cilantro leaves
8 corn tortillas
1 ripe avocado
1/2 c. chunky salsa

Instructions

Preheat oven to 400 degrees F. Trim zucchini, then cut each crosswise into 2-inch pieces. Cut each piece lengthwise through centers into eight wedges. On 18" by 12" jelly-roll pan, combine zucchini, oil, chile powder, and 1/4 teaspoon salt until well mixed. Roast 10 minutes.
From 1 lime, squeeze 1 tablespoon juice. Cut remaining lime into wedges; set aside. Push zucchini to one side of pan. Arrange fish in single layer on other side. Sprinkle fish with lime juice, then 2 tablespoons cilantro and 1/4 teaspoon salt. Roast 8 to 10 minutes or until fish is just opaque throughout.
Meanwhile, wrap tortillas in damp paper towels and place in glass or ceramic pie plate. Microwave on High 1 minute or until warm and pliable.
Break fish into large chunks. Divide fish and zucchini among tortillas. Top with avocado slices and remaining cilantro. Garnish with cilantro sprigs and serve with lime wedges and salsa.

Share Fish and Zucchini Tacos