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Tilapia and Sautéed Peppers

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.

Ingredients:  Tilapia
  • 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

  1. Place tilapia in a medium bowl. Toss with cumin, salt and juice of 1 lime. Set aside while preparing other ingredients.
  2. 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.
  3. Add tilapia and cook for about 3 minutes on each side or until white and opaque. Fish will flake easily and may break apart.
  4. Warm tortillas according to package instructions.
  5. 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.

Cooking Notes
* 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