Who doesn’t like a good fish taco? Especially one that’s topped with grilled peppers and onions!
It took me a while to get on the fish taco bandwagon, but now I’m a happy advocate of it, and like about every fish taco I can sink my teeth into.
The fish and veggies for these tacos are grilled instead of deep-fried, and served with trimmed-down toppings, without sacrificing flavor. The fish is spicy and the peppers are crisp-tender; near perfect and a simple easy dinner that is filling too.
Whenever, we have some warm weather; probably in June, at this rate, the fish and veggies will be cooked outside on the grill ~ I can hardly wait!
Cod Tacos with Grilled Peppers and Onions
1 white onion, sliced
1 bell pepper, sliced
1 pound cod
1 teaspoon paprika
1 teaspoon garlic powder
8 flour tortillas
Salt and seasoned pepper, to taste
Jalapeno pepper slices
Shredded 2% cheddar cheese
Preheat stovetop grill to high heat.
Place onion and pepper slices on grill rack coated with cooking spray.
Grill for 10-12 minutes, turning occasionally, set aside.
Coat a large skillet with cooking spray and heat over medium-high heat.
Season fish with paprika, garlic powder, salt and pepper and place in skillet.
Cook for about 4-5 minutes on each side, until desired doneness.
Warm tortillas according to package directions.
Assemble tacos with fish, onions and peppers and your choice of toppings.
Squeeze lime juice over tacos or use limes for garnish.