Tilapia Tacos with Peppers and Onions

Hey, remember me?  Ya, I know, it’s been a while since I’ve posted.  A lot has happened in the past week.  I threw out my back and was down for the count for 3 days.  Then as soon as I was able to walk 3 steps and not wince in pain I needed to jump into the kitchen and prepare a picnic meal for my friend Elaine Tolson’s Royal Lady Retreat.  I had the most amazing time with the ladies on Saturday.  We laughed, we glittered, we ate and then we repeated…multiple times.  It was a gorgeous day that will last a lifetime in my good thoughts.  My only regret of the day – leaving my camera in my truck the entire day.  Not one picture.  Can you believe it?  No, me either.  Luckily Elaine posted this one on Facebook and I snagged it for this post.  Thanks Elaine!  :)

photo by Elaine Tolson
So as you can imagine, Sunday came and I was rejuvenated, but exhausted.  I sat on the patio for what seemed to be 49 hours.  It was heaven.  So today it was time to get back to life as I usually know it…pain free and whipping up deliciousness for my family.  And in keeping with our vow to be better at eating (shhh…let’s not talk about the carrot cake) we had Tilapia Tacos tonight.  And may I say….they were great.  The kids, who usually want to slop on a carton of sour cream and a pound of cheese, were content without either.  Give them a shot.  They are tasty, quick and healthy.

Tilapia Tacos with Peppers and Onions

4 Tilapia fillets
1/2 medium onion, cut into rings and then sliced in half
6 small peppers, cut into rings, seeds removed
1 garlic clove, minced
2 medium avocados, sliced
1/3 cup feta cheese (or cotija)
8 corn tortillas, heated according to package
1 lime, wedged

1 In a medium skillet coated with cooking spray over medium-high heat, add the onions and peppers and saute for about 5 minutes, or until the onions start to get soft and the peppers are beginning to char a little.  Remove the onion mixture to a bowl.
2 Coat the skillet again with cooking spray.  Season the tilapia with salt and pepper and add to the skillet.  Cook for 3 minutes per side and remove to a cutting board.  Repeat with remaining tilapia.  Coarsely chop the tilapia and add to the onion mixture.  Add the minced garlic and fold gently.  Serve with warmed tortillas, avocado, feta cheese and a squeeze of lime.

Serves 4

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