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    Home » Seafood

    Fish and Bell Pepper Soft Tacos

    Aug 15, 2013 · Modified: Jun 25, 2021 by Andrea · This post may contain affiliate links · This blog generates income via ads · Leave a Comment

    Jump to Recipe Print Recipe

    Fish and Bell Pepper Soft Tacos - Andrea Meyers

    One of the best ways to get my boys to eat fish is to put it in soft tacos. They devour Mexican food anyway, so why not throw some healthy fish in the mix? Add plenty of fresh summer vegetables, and we have a meal in a very short amount of time, especially when they all pitch in and help prepare. Sometimes I throw in some taco seasoning, but I also like fresh, clean flavors with fish, so this recipe just has garlic and pepper for seasoning the fish, and that allows the vegetables and lime to shine through.

    Peppers are coming in at farmer’s markets and garden, so take advantage of all the colorful peppers and other summer produce while it’s still here for a few more weeks.

    Peppers at the Central New York Regional Market - Andrea Meyers

    I originally created this recipe for the Old El Paso website recipes section, which has since been updated. So I am sharing it with you.

    Recipe Notes

    Fish cooks quickly in a hot skillet, making these fish tacos a fast and easy meal. Just prepare the vegetables while the fish cooks, then wrap sliced fish and vegetables in soft flour tortillas.

    Fish and Bell Pepper Soft Tacos - Andrea Meyers
    Print Pin

    Fish and Bell Pepper Soft Tacos

    Prep Time10 mins
    Cook Time10 mins
    Total Time20 mins
    Course: Main Course
    Cuisine: Southwestern
    Diet: Gluten Free
    Keyword: fish, gluten free, tacos
    Servings: 4 servings
    Calories: 126kcal
    Author: Andrea

    Equipment

    • large nonstick skillet

    Ingredients

    • 1 pound skinless cod or mahi mahi filets
    • 1 tablespoon sunflower oil
    • 2 cloves garlic (minced)
    • ⅛ teaspoon freshly ground black pepper

    Serve With

    • small corn or flour tortillas
    • green leaf lettuce leaves
    • red bell pepper (sliced)
    • green bell pepper (sliced)
    • lime wedges
    • cilantro
    • chopped green onions
    US Customary - Metric

    Preparation

    • Warm the sunflower oil in a large nonstick skillet over medium heat. Add the garlic and sauté for 1 minute. Season the cod filets with pepper on each side, and cook until firm and very lightly browned, about 4 minutes per side. Transfer cooked fish to a plate and allow to rest for 1 minute, and then slice.
    • Serve the fish in the soft taco tortillas with lettuce leaves, bell pepper, cilantro, green onions, and a squeeze of lime juice.

    Nutrition

    Calories: 126kcal | Carbohydrates: 1g | Protein: 20g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 49mg | Sodium: 62mg | Potassium: 468mg | Sugar: 1g | Vitamin A: 45IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 1mg
    Tried this recipe?Share in the comments!

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    More Fish Taco Recipes From Other Blogs

    • The Wicked Noodle – Beer & Chipotle Fish Taco Bites
    • The Culinary Chronicles – Fish Tacos with Avocado-Cabbage Slaw
    • Closet Cooking – Blackened Catfish Tacos
    • Cookin’ Canuck - Fish Tacos with Creamy Green Chile & Cilantro Sauce
    « Eggplant and Sun-Dried Tomato Pizza
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    Hi, I'm Andrea Meyers: educator, photographer, tea drinker, avid cook, and gardener. I love helping people learn how to do great things.

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