Put a healthy twist on your next Taco Tuesday!
I love these festive tacos because not only are they a festival of color, they're loaded with great Omega-3s and Vitamin C.
Top these babies with some fresh avocado salsa and you'll have a fiesta of a healthy meal.
INGREDIENTS
2 thick slices white onion
3 mini sweet bell peppers
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
4 tilapia fillets
8 corn tortillas
1 small jalapeño pepper, thinly sliced
1 Tbsp. coconut or olive oil
8 lime wedges (optional)
EXCLUSIVE >> 9 Reasons To Use Coconut Oil Daily (Plus 4 oils to AVOID)
DIRECTIONS
1. Preheat grill to high heat.
2. Arrange onion slices and bell peppers on a foil lined grill rack . Grill onions for 12 minutes, turning after 6 minutes. Grill bell peppers 12 minutes, turning occasionally. Remove onions and 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 teaspoon salt, and 1/8 teaspoon black pepper in a small bowl.
3. Sprinkle fish evenly with remaining 1/2 teaspoon salt and remaining 3/8 teaspoon black pepper. Heat a large nonstick skillet over medium-high heat. Add fish to lightly oiled 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.
4. Warm the tortillas. Divide fish, onion mixture, and jalapeño slices evenly among tortillas. Serve with lime wedges, if desired.
Yours in Health,
Danette
