Sauteed Tilapia Tacos with Grilled Peppers and Onion

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.

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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...

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Servings: 4

Serving Size: 2 tacos

Calories: 292

Fat: 4.4 g

Carbs: 32 g

Fiber: 4.8 g

Protein: 32.6 g

Old Points: 5.4 pts

Points+: 7 pts

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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

Cooking spray

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.

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