Whole-wheat tortillas create a 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 — and can be an appealing way to make seafood “kid-friendly”.
Adapted from “The Academy of Nutrition & Dietetics”
- 6 (5-ounce) tilapia filets
- ½ teaspoon cumin
- 1 teaspoon salt (or to taste)
- 2 limes, divided
- ¼ cup extra-virgin olive oil
- ½ large red bell pepper, cut in ¼-inch strips
- ½ large yellow bell pepper, cut in ¼-inch strips
- 1 jalapeño pepper, cut in thin strips
- 1 small onion, thinly sliced
- 2 cloves garlic, chopped
- 6 whole-wheat tortillas
- ¼ cup + 2 tablespoons fresh cilantro or parsley, coarsely chopped
Cooking Time: 7 Minutes
Recipe Serves: 6 servings
- Place the tilapia filets in a medium bowl. Toss with the cumin, salt, and juice of 1 lime. Set aside.
- In a large skillet, heat the olive oil over medium-high heat. Add the bell peppers, jalapeño, onion, and garlic. Cook for about 1 minute, until the peppers and onion are slightly softened.
- Add the seasoned tilapia filets to the skillet. Cook the fish for about 3 minutes on each side, or until white and opaque (tilapia will flake easily and may break apart).
- Remove the skillet from the heat. Divide the vegetable and tilapia mixture evenly between each tortilla. Top with the cilantro or parsley, and garnish with a wedge of the remaining lime. Roll up tightly, tucking in the ends.
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