JULY FEATURED RECIPE
FISH TACOS
Serves: 8 Tacos
1⁄2 C chopped white onion
1 C chopped sweet bell pepper
Cooking spray
3⁄4 tsp salt, divided
1⁄2 tsp fresh ground pepper, divided
4 tilapia fillets (5 oz each)
8 small low-fat wheat tortillas (taco size) Fresh cilantro (optional)
8 lime wedges (optional)
1 C chopped sweet bell pepper
Cooking spray
3⁄4 tsp salt, divided
1⁄2 tsp fresh ground pepper, divided
4 tilapia fillets (5 oz each)
8 small low-fat wheat tortillas (taco size) Fresh cilantro (optional)
8 lime wedges (optional)
Directions:
ROASTED VEGGIES
Arrange onion and bell peppers on a pan coated with cooking spray. Grill for 12 mins, turning after 6 mins. Remove onions and bell peppers from grill and let stand for 5 mins.
Arrange onion and bell peppers on a pan coated with cooking spray. Grill for 12 mins, turning after 6 mins. Remove onions and bell peppers from grill and let stand for 5 mins.
Combine onion, bell peppers, 1⁄4 tsp salt, and 1/8 tsp black pepper in a small bowl.
FISH
Sprinkle fish evenly with remaining 1⁄2 tsp and remain 3/8 tsp black pepper. heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add fish to pan, and cook for 3 mins on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.
Sprinkle fish evenly with remaining 1⁄2 tsp and remain 3/8 tsp black pepper. heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add fish to pan, and cook for 3 mins on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.
COMBINE INGREDIENTS
Put fish inside warmed tortilla shell and top with veggies, sliced cilantro and freshly squeezed lime juice.
Put fish inside warmed tortilla shell and top with veggies, sliced cilantro and freshly squeezed lime juice.
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