Fish,  Food,  Healthy,  Spicy

Sautéed Tilapia Tacos

January 17, 2012 /

Finally!! We got some snow! All of your haters out there that don’t like the snow, I am very sorry, but I am SO happy about it. We haven’t gotten a lick of snow since that terrible storm the Northeast had in October. I mean really, I move to the Northeast and I get NO SNOW??! Grrr…

Very happy to see the white dusting on the ground this AM when I got out of bed at 5:45am. 🙂

Remember when you were younger and how you used to jump out of bed to check at your window to see if you just might have a snowday? That is how I felt this morning…

No dice on the snowday, btdubs 😉

Anyways, this recipe I am posting with you today is a total winner in my book. I love tacos and I love fish tacos even more! I found the recipe in one of my Cooking Light cookbooks I got for Christmas. You can find it here.

These aren’t very spicy, which normally isn’t my steeze (you know style with eeeeease)…but these were very tasty. You can use some spicy salsa, pepper flake, or even maybe a spicier jalapeño if you so choose.

Ingredients for Tacos:

  • 2 (1/2″ thick) slices purple/red onions
  • 6-7 mini sweet bell peppers
  • Cooking Spray
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon pepper, divided
  • 4 (5 ounce) tilapia fillets
  • 8 (6-inch) corn tortillas
  • 1 large jalapeño, thinly sliced
  • Lime wedges
  • Cilantro

For rice:

  • 1 package 1 minute brown rice
  • 1 can black beans
  • 4 tablespoons of your favorite salsa
  • 1 clove garlic
  • pinch of salt and pepper
  • Cilantro
  • 1 avocado

FOR RICE: So easy here my friends. Heat your rice per the package instructions.

Take your beans out of can and place them into a large bowl. Mix in slasa, garlic, salt and pepper. Heat in your microwave for about 1-2 minutes.

When rice is done mix in with beans and toss together. Add Cilantro on top and also avocado.

Serve hot.

FOR TACOS: So since it is winter time, I used a pan to grill the onions and peppers. You can do this on your stove top very easily. All you have to do is use a non-stick pan and put the peppers and onions directly on medium-high heat. It will take about 12-15 minutes, turning occasionally, to get them to get “grill” marks on them.

Or if you are one of the lucky people with gas stoves, you can place the peppers directly on the fire and them get darker on the outsides.

When the veggies are done, thinly slice the bell peppers and discard the stems and seeds. Slice onion rings in half. Then sprinkle all the veggies with 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Set to the side.

Sprinkle fish evenly with the remaining salt and pepper. Heat a large nonstick skillet over medium heat. Coat your pain with cooking spray and then add your fish to the pan. Cook for about 3 minutes on each side or until the fish is done to your liking.

Warm the tortillas in pan and then evenly distribute fish, peppers and onions, jalapeño, and cilantro in the tortillas.

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Hope you are all having a good week so far! Enjoy!

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