Fish taco filling with peppers
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 211.8
- Total Fat: 9.8 g
- Cholesterol: 45.7 mg
- Sodium: 88.6 mg
- Total Carbs: 8.8 g
- Dietary Fiber: 1.9 g
- Protein: 24.1 g
View full nutritional breakdown of Fish taco filling with peppers calories by ingredient
Number of Servings: 4
Ingredients
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Ingredients:
Olive Oil, 2 tbsp
Tilapia, or any other skinless/boneless white fish fillet, 16 oz .
Yellow Bell Pepper, 1 large (3-3/4" long, 3" dia)
Red Bell Pepper, 1 large (approx 3-3/4" )
Sweet Onion, 1 large
Black pepper, salt, cumin, garlic, chili powder to taste
Directions
Drizzle 2 TBSP olive oil into a large skillet. Add spices, if desired. I usually add about 1/4 tsp cumin, 1/2 tsp chili powder, 1 crushed garlic clove, and 1/2 tsp fresh ground black pepper. These are estimates; I confess to being a "that looks about right" sort of cook!
Burner should be set to medium-low heat.
Finely slice onions; add to olive oil; stir.
De-seed and core peppers; julienne; add to sauteing onions; stir.
Cut fish into 1" square pieces; add to the pepper/onion/olive oil mixture. Cook until fish is cooked through; serve hot.
This recipe works well for soft tacos, burritos, tostadas, and taco salads. The nutrition information is only for the filling.
Number of Servings: 4
Recipe submitted by SparkPeople user MDOATB.
Burner should be set to medium-low heat.
Finely slice onions; add to olive oil; stir.
De-seed and core peppers; julienne; add to sauteing onions; stir.
Cut fish into 1" square pieces; add to the pepper/onion/olive oil mixture. Cook until fish is cooked through; serve hot.
This recipe works well for soft tacos, burritos, tostadas, and taco salads. The nutrition information is only for the filling.
Number of Servings: 4
Recipe submitted by SparkPeople user MDOATB.