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.
Sautéed Tilapia Tacos with Grilled Peppers and Onion
dmagnuson Posted: 08/17/11
hubbyloves2cook Posted: 07/25/11
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.
laegnome Posted: 08/30/11
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.
carolfitz Posted: 10/12/11
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.
BrendaLRGale Posted: 12/17/11
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.
atremag Posted: 08/15/12
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.