Sauteed Tilapia Tacos with Grilled Peppers and Onion

  • 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.