Summer Squash and Sole Tacos with Pineapple Salsa


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 onion cilantro lime chili powder olive oil salt

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, anne

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