SUMMER GARDEN FISH TACOS

1 med ear sweet corn, husk removed
1 poblano pepper, halved and seeds removed
4 tilapia fillets (4 oz each)
⅛ tsp salt
1 yellow summer squash, halved lengthwise
1 med heirloom tomato, chopped
⅓ cup chopped red onion
3 tbsp coarsely chopped fresh cilantro
1 tsp grated lime zest
3 tbsp lime juice
8 taco shells, warmed
½ med ripe avocado, peeled and sliced

Lightly oil the grill rack. Grill corn and pepper, covered, over medium heat until tender, 10-12 min, turning occasionally. Cool slightly.

Meanwhile, sprinkle fish with salt. Grill fish and squash, covered, over medium heat until fish just begins to flake easily with a fork and squash is tender, 7-9 min, turning once. 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.

Nutrition Facts: 2 tacos: 278 cal, 10g fat (2g saturated fat), 55mg cholesterol, 214mg sodium, 26g carbohydrate (5g sugars, 5g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 1-½ starch, 1 vegetable, ½ fat.