Wednesday, January 22, 2014
6 5-ounce tilapia filets or other firm white fish*
1/2 teaspoon ground cumin
1/8 teaspoon salt
2 limes, divided
1/4 cup olive oil
1/2 large red bell pepper, cut in ¼-in strips
1/2 large yellow bell pepper, cut in ¼-inch strips
1 jalapeno pepper, cut in thin strips
1 small onion, thinly sliced
2 cloves garlic, chopped
6 8-inch whole wheat tortillas
6 tablespoons coarsely-chopped fresh cilantro or parsley
Place tilapia in a medium bowl. Toss with cumin, salt and juice of 1 lime. Set aside while preparing other ingredients. Heat olive oil to medium-high in a large nonstick skillet. Add red and yellow peppers, jalapeno, onion, and garlic. Cook and stir for about 1 minute, until peppers and onion are slightly softened. Add tilapia and cook for about 3 minutes on each side or until white and opaque. Fish will flake easily and may break apart Warm tortillas according to package instructions. Divide tilapia-peppers mixture and cilantro evenly over tortillas. Roll to shape the taco. To serve, garnish each taco with a wedge of the remaining lime.
Cooking Note: * As another option, substitute shrimp for finfish.
Calories from fat: 130; Total fat: 15g; Saturated fat: 2.5g; Trans fat: 0g
Cholesterol: 70mg; Sodium 310mg
Total carbohydrate: 28g; Dietary fiber: 4g; Sugars: 3g
Summerville Journal Scene is pleased to offer readers the enhanced ability to comment on stories. We expect our readers to engage in lively, yet civil discourse. We do not edit user submitted statements and we cannot promise that readers will not occasionally find offensive or inaccurate comments posted in the comments area. Responsibility for the statements posted lies with the person submitting the comment, not Summerville Journal Scene.
© 2014 Trident Health.