Tilapia Tacos with Grilled Peppers and Onion
Serving Size / Yield
- 2 (1/2-inch thick) slices white onion
- 1 (8-oz.) package mini sweet bell peppers
- 1 spray cooking spray
- 3/4 tsp. salt, divided
- 1/2 tsp. freshly ground black pepper, divided
- 4 (5-oz.) tilapia fillets
- 8 (6-inch) corn tortillas
- 1 sm. jalapeño pepper, thinly sliced
- 8 lime wedges (optional)
Preheat grill to high.
Coat a grill rack with cooking spray. Add onions and peppers to the grill rack. Grill onions for 12 minutes, turn once half way through cooking. Grill peppers 12 minutes, turning every few minutes. Remove from grill and let vegetables rest for 5 minutes. Slice onions in half. Thinly slice peppers; discarding the stems and seeds. In a small bowl combine onions, peppers, ¼ tsp. salt and 1/8 tsp. pepper. Set aside.
Place a large nonstick skillet over medium-high heat. Coat with cooking spray.
Add the remaining salt and pepper to the fish. Making sure to coat evenly. Add fish to the skillet and cook for 3 minutes on each side, or until fish starts to flake when tested with a fork.
Warm tortillas. Divide fish, the pepper and onion mixture and jalapeño slices evenly among tortillas. Serve with lime wedge.