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Sauteed Tilapia Tacos (Cooking Light)
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Source: Cooking Light Magazine
2 half-inch thick white onion slices | |
1 - 8 ounce | package mini sweet bell peppers |
cooking spray | |
3/4 t | salt, divided |
1/2 t | freshly ground black pepper divided |
4 - 5 ounce | tilapia fillets |
8 corn tortillas, 6-inch | |
1 small | jalepeno 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 after 6 minutes. Grill bell peppers 12 minutes turning occasionally. Remove onions & 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 t salt & 1/8 t black pepper in a small bowl. Sprinkle fish evenly with remaining 1/2 t salt and remaining 1/8 t 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. Divide fish, onion mixture and jalepeno slices evenly among tortillas. Serve with lime wedges if desired. 4 servings (2 tacos) Calories: 292 | |
Fat, 4.4g |
Protein: 32.6g
Carb: 32 g
Fiber: 4.8g
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