Fish and Bell Pepper Tacos Recipe

Tips

Yields: 6 servings

6 (5-ounce) fillets of tilapia or other firm white fish (fresh or frozen; thaw if frozen)
½ teaspoon ground cumin
⅛ teaspoon salt
2 limes, divided
¼ cup olive oil
½ large red bell pepper, cut in ¼-inch strips
½ large yellow bell pepper, cut in ¼-inch strips
1 jalapeño pepper, cut in thin strips
1 small onion, thinly sliced
2 cloves garlic, chopped
6 (8-inch) whole-wheat or corn tortillas (lowest sodium available)
6 tablespoons fresh cilantro or parsley, coarsely chopped (optional)

6 (5-ounce) fillets of tilapia or other firm white fish (fresh or frozen; thaw if frozen)
½ teaspoon ground cumin
⅛ teaspoon salt
2 limes, divided
¼ cup olive oil
½ large red bell pepper, cut in ¼-inch strips
½ large yellow bell pepper, cut in ¼-inch strips
1 jalapeño pepper, cut in thin strips
1 small onion, thinly sliced
2 cloves garlic, chopped
6 (8-inch) whole-wheat or corn tortillas (lowest sodium available)
6 tablespoons fresh cilantro or parsley, coarsely chopped (optional)

Place fish in a medium bowl. Toss with cumin, salt, and juice of 1 lime. Set aside.
Heat olive oil over medium-high heat in a large nonstick skillet. Add red and yellow peppers, jalapeño, onion, and garlic. Cook and stir for about 1 minute, until peppers and onion are slightly softened.
Add tilapia and cook for about 3 minutes on each side or until white and opaque. Fish will flake easily and may break apart.
Warm tortillas according to package instructions.
Divide the tilapia-pepper mixture and cilantro evenly over tortillas. Fold to shape the taco. To serve, garnish each taco with a wedge of the remaining lime.

Source: Adapted from Academy of Nutrition and Dietetics