tilapia tacos with peppers

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”

Ingredients

  • 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

Directions

  1. Place the tilapia filets in a medium bowl. Toss with the cumin, salt, and juice of 1 lime. Set aside.
  2. 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.
  3. 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).
  4. 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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