- 2 (1/2 inch-thick) slices white onion
- 1 (8 oz) package mini sweet bell peppers
- Cooking spray
- 3/4 tsp. salt, divided
- 1/2 tsp. ground black pepper, divided
- 4 (5 oz) tilapia fillets
- 8 (6-inch) corn tortillas
- 1 small jalapeno pepper, thinly sliced
- 8 lime wedges (optional)
Preheat grill to high heat. Arrange onion slices and bell peppers on a grill rack coated with cooking spray. Grill onions for 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 tsp. salt, and 1/8 tsp. black pepper in a small bowl.
Sprinkle fish evenly with remaining 1/2 tsp. salt and remaining 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 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.
Warm tortillas according to package directions. Divide fish, onion mixture and jalapeno slices evenly among tortillas. Serve with lime wedges, if desired.