Brighten up your plate with this fresh and tasty dish!
- Vegetable cooking oil spray
- 1 onion, sliced
- 1 hot pepper, seeded and sliced
- 1 red bell pepper, seeded and sliced
- 1 cup asparagus spears
- Taco seasoning to taste
- 3 corn tortillas
- 1 avocado
- 12 ounces tilapia filets, thawed or fresh
Spray a large oven-proof skillet with vegetable oil cooking spray. Combine all the vegetables in the skillet and sauté for 2 minutes. Add the fish and seasonings. Transfer the skillet to the oven and bake at 350 for 15 minutes, until the fish is done.
Meanwhile, toast the corn tortillas in a dry skillet on the stove and slice up the avocado. Make 3 separate tacos, dividing all your ingredients between them.
Add a little lemon juice or fresh salsa as a garnish. Serve your tacos with beans, rice, and a salad.
To make your own taco seasoning, combine 1 teaspoon each of cumin, chili powder, dried cilantro, and garlic powder with 2 teaspoons of dried onion.
Serves 2. Each single serving contains 412 calories, 5 g fat, 2 g saturated fat, 0 g trans fat, 151 mg cholesterol, 267 mg sodium, 21 g carbohydrate, 4 g fiber, 6 g sugars, and 65 g protein. Each serving also has 428% DV vitamin A, 155% vitamin C, 19% calcium, and 22% iron.
Printable Handout: Tacos Handout
Stephanie Ronco has been editing in a professional capacity for the past 10 years. In addition to her work as an editor, Ronco has also served as a ghostwriter and writing tutor. A voracious reader, Ronco loves watching language evolve and change. When she’s not delving into her latest project, Ronco can be found teaching acting classes, performing in community theater, or sailing with her husband.