These low-fat tilapia tacos feature corn tortillas filled with tender pieces of sautéed fish, grilled onion,grilled bell pepper and sliced jalapeño pepper.Slice the onion just before placing it on the grill. If given time to set, the onion rings will begin to separate and will not have good grill marks.
2 (1/2-inch-thick) slices white onion
1 (8-ounce) package mini sweet bell peppers
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
4 (5-ounce) tilapia fillets
8 (6-inch) corn tortillas
1 small jalapeño pepper, thinly sliced
8 lime wedges (optional)
How to Make It
Preheat grill to high heat.
Arrange onion slices and bell peppers on a grill rack coated with cooking spray. Grill onions for 12 minutes, turning after 6 minutes. Grill bell peppers 12 minutes, turning occasionally. Remove onions and bell peppers from grill, and let stand for 5 minutes. Slice onion rings in half. Thinly slice bell peppers; discard stems and seeds. Combine onion, bell peppers, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a small bowl.
Sprinkle fish evenly with remaining 1/2 teaspoon salt and remaining 3/8 teaspoon black pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add fish to pan, and cook for 3 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.
Warm tortillas according to package directions. Divide fish, onion mixture, and jalapeño slices evenly among tortillas. Serve with lime wedges, if desired.
I made these for 2 of us and they were not good!! We concluded it was the fish which I bought at Ralphs. The tacos just had an off flavor. I made these per the recipe but we added salsa, avocado, sour cream and cheese + served them with refried black beans. Thank heavens for the other ingredients!!
Reviewing the recipe or your white trash decision to shop at Ralph's? Thank heavens for your helpful review. I might try my recipe with some trout I caught from the sewer and let everyone else know how everything worked out. White trash.
I had this exactly as the recipe directs except I used 2 jalapenos. Despite this, the tacos were very bland and mushy. The texture was one-note. After the first taco, both my husband and I added Sriracha sauce and matchstick carrots to the second taco. The additions were a big help. You definitely need to add something with a crunchy texture to make this more enjoyable. I would not make this recipe again.
Nothing exciting but filling. I sub'd tortilla bread for the corn tortillas. Also ended up adding light sour cream to cut through the saltiness. Might sprinkle some ground chipotle pepper over the fish for leftovers tonight. Only 7pts.
Superfast & supereasy, made to recipe except we lightly grilled the jalapeno rings. Served with side of chopped avocado, tomato, scallion, cilantro & lime. Plus refried black beans. Great weeknight supper when there's no time for prep or clean-up.
Quick and easy fish tacos. They were especially good on tostadas rather than regular corn tortillas for the added crunchy texture and flavor. I felt that they needed a little more oomph, so I wound up adding more salt...I think a mild spice blend might fix the blandness and cut the need for salt.
Tried this tonight -- it's delicious and easy to make. We added avocado and sour cream, and substituted flour tortillas for the corn tortillas. Definitely a keeper.
My husband made these fish tacos along with the chicken tacos on the same page in the August 2011 Cooking Light magazine. They were both delicious. Would not change a thing about either one of the recipes.
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