Tilapia and Sautéed Peppers in Soft Tacos

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Credit: Roberta Duyff, MS, RD, FADA, CFCS
Chef & Child Ingredient of the Month, September 2014


6 5-ounce tilapia filets or other firm white fish
½ teaspoon ground cumin
1/8 teaspoon salt
2 limes, divided
¼ cup olive oil
½ large red bell pepper, cut in ¼-in strips
½ large yellow bell pepper, cut in ¼-inch strips
1 jalapeno pepper, cut in thin strips
1 small onion, thinly sliced
2 cloves garlic, chopped
6 8-inch whole wheat tortillas
6 tablespoons coarsely-chopped fresh cilantro or parsley


1. Place tilapia in a medium bowl. Toss with cumin, salt and juice of 1 lime. Set aside while preparing other ingredients.

2. Heat olive oil to medium-high in a large nonstick skillet. Add red and yellow peppers, jalapeno, onion, and garlic. Cook and stir for about 1 minute, until peppers and onion are slightly softened.

3. Add tilapia and cook for about 3 minutes on each side or until white and opaque. Fish will flake easily and may break apart.

4. Warm tortillas according to package instructions.

5. Divide tilapia-peppers mixture and cilantro evenly over tortillas. Roll to shape the taco. To serve, garnish each taco with a wedge of the remaining lime.

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Chef & Child, Main Dish, Seafood

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