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Fish and Bell Pepper Soft Tacos - Andrea Meyers
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Fish and Bell Pepper Soft Tacos

Course Main Course
Cuisine Southwestern
Diet Gluten Free
Keyword fish, gluten free, tacos
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
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

Instructions

  • 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