Ok so as soon as I saw the cover of my August 2011 issue of Cooking Light Magazine I really didn't need to look any farther. This recipe looked AMAZING!! Look, see for yourself.
Amazing I know.
These tilapia tacos tasted incredible and really are the perfect summer meal! What better excuse to fire up your grill?! I absolutely love how healthy fish is and tilapia is one of my favorites. Low in saturated fat, calories, carbohydrates and sodium, tilapia makes the perfect healthy dish, not to mention a great source of vitamin B12! It's soo quick and easy to fix and the grilled peppers and onion give these tacos so much flavor! I chose to save calories and not serve with sour cream but feel free to add a dollop on yours if you'd like :)
Now I know my picture isn’t as good as the magazine (sigh…it never is haha) but assure you they tasted delicious! I squeezed some of my lime over top of the tacos before eating them and the additional flavor was wonderful. Thank you again Cooking Light for your wonderful recipes!! I guess I can go ahead and finally open the magazine to see what other yummy recipes there are...
Serving Size: 2 tacos
Fat: 4.4 g
Carbs: 32 g
Fiber: 4.8 g
Protein: 32.6 g
Old Points: 5.4 pts
Points+: 7 pts
Here are your ingredients:
Recipe adapted from Cooking Light
2 (1/2 inch-thick) slices white onion
1 (8 oz) package mini sweet bell peppers
3/4 tsp. salt, divided
1/2 tsp. ground black pepper, divided
4 (5 oz) tilapia fillets
8 (6-inch) corn tortillas
1 small jalapeno pepper, thinly sliced
8 lime wedges (optional)
Preheat grill to high heat. Arrange onion slices and bell peppers on a grill rack coated with cooking spray. Grill onions for 12 minutes, turning occasionally. Remove onions and bell peppers from grill, and let stand for 5 minutes. Slice onion rings in half. Thinly slice bell peppers; discard stems and seeds. Combine onion, bell peppers, 1/4 tsp. salt, and 1/8 tsp. black pepper in a small bowl.
Sprinkle fish evenly with remaining 1/2 tsp. salt and remaining 3/8 tsp. black pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add fish to pan, and cook for 3 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.
Warm tortillas according to package directions. Divide fish, onion mixture and jalapeno slices evenly among tortillas. Serve with lime wedges, if desired.
Click here for a printable version of this recipe