1 jalapeno pepper, stemmed, seeded, diced (may leave seeds in for spice)
1 small sweet potato, cut into ¼” cubes
2 tsp coarse salt
2 tsp coarse pepper
3 tsp cumin
1 yellow squash, zoodled (or cut into ¼” cubes)
1 zucchini, doodled (or cut into ¼” cubes)
3 medium sized tomatoes chopped into half inch pieces
handful cilantro leaves, chopped
Optional:
6" Tortillas
Sliced Avocado
Mexican Crema (Or sour cream)
Extra Cilantro for garnish
Instructions
Grilled Fish:
First marinate fish for about hour remove pat dry. Next sprinkle on dry rub evenly and let stand for about 25 minutes. Turn grill on to medium heat and grill about 2.5 minutes per side of fish. Remove, tent with foil until ready to serve.
Salsa:
In a large pan over medium heat, add your 1 tbsp olive oil, let heat.
Next saute garlic for about 30 seconds, add onion and cook for two minutes.
Add jalapeno and sweet potatoes, cook another 5 minutes.
Add the squash, zucchini, salt, pepper and cumin stir well, cook 3-4 minutes..
Add tomato and cilantro cook another 3 minutes.
Turn heat off, bring to room temperature, salt & pepper to taste and then serve over grilled fish.
Optional:
Grill floured tortillas, serve with fish & salsa, top with some fresh avocado slices and torn cilantro.
Recipe by My Lavender Blues at https://mylavenderblues.com/indian-summer-grilled-fish-tacos/