Tilapia and Sautéed Peppers in Soft Tacos
Tortillas are considered "the staff of life" in Mexico — and as a required ingredient in tacos they make the perfect package for nutrient-rich ingredients. Fish tacos, typically flavored with lime, cumin, garlic and peppers, are popular in coastal areas where seafood is plentiful. Tip: To add more color and nutrition to your plate, serve avocado slices, salsa, beans and brown rice on the side.
6 5-ounce tilapia filets or other firm white fish*
1/2 teaspoon ground cumin
1/8 teaspoon salt
2 limes, divided
1/4 cup olive oil
1/2 large red bell pepper, cut in ¼-in strips
1/2 large yellow bell pepper, cut in ¼-inch strips
1 jalapeno pepper, cut in thin strips
1 small onion, thinly sliced
2 cloves garlic, chopped
6 8-inch whole wheat tortillas
6 tablespoons coarsely-chopped fresh cilantro or parsley
Place tilapia in a medium bowl. Toss with cumin, salt and juice of 1 lime. Set aside while preparing other ingredients.
Heat olive oil to medium-high in a large nonstick skillet. Add red and yellow peppers, jalapeno, 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 tilapia-peppers mixture and cilantro evenly over tortillas. Roll to shape the taco. To serve, garnish each taco with a wedge of the remaining lime.
* As another option, substitute shrimp for finfish.
Makes 6 servings
Per serving: 380 cal, 15 g fat, 28 g carbohydrate, 33g protein, 4 g fiber, 310 mg sodium