Tilapia Tacos with Peppers and Onions
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Tilapia Tacos with Peppers and Onions. This taco recipe comes together so quickly that it makes a delicious addition to your weeknight menu rotation. Seared corn tortillas are loaded with sauteed peppers and onions, quick skillet seared fish, creamy avocado and cotija cheese. Serve with your favorite taco sides like seasoned black beans and toasted corn kernals, chips, or whatever you love.
A lot has happened in the past week. I threw out my back and was down for the count for 3 days and 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! 🙂
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. 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
Ingredients
- 4 Tilapia fillets
- ½ 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
- ⅓ cup feta cheese, or cotija
- 8 corn tortillas, heated according to package
- 1 lime, wedged
Instructions
- 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.
- 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.
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Recipe Nutrition
* Nutritional information is not guaranteed to be accurate.
More Taco Recipes
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Chickpea Tacos with Cabbage Slaw
Angie’s Chipotle Shredded Chicken
Recipe By:
Co-Founder at Spiceology | More About Heather…
Heather is a recipe developer and content creator living in Vancouver, Washington. She started Farmgirl Gourmet in 2006, almost 20 years ago, as a way to share recipes with friends and family. Heather is also the co-founder of Spiceology , a unique spice company, which she started in 2013. She shares family friendly recipes for easy everyday meals with a gourmet twist.
I really love this recipe and hope you will too!
nom nom nom
We LOVE fish tacos at our house. We usually do mahi mahi and it’s pretty much the only way my daughter will eat fish. Your tacos look delicious! Sorry to hear about your back, but glad you’re feeling better! Did you ever get your house cleaned??? Ha!
Oh,my those look delish…sorry to hear about your back. It must be catching as I had that too. Glad you had a fun party. I was in Idaho again with the SOTF. Thought of you.
I’m making this for sure, looks wonderful!! I’ve heard a lot about fish tacos, but I’ve never had one! Thanks so much for posting this. 🙂