Tilapia Tacos

We made these fish tacos for dinner last night and I was VERY impressed! I loved that the meal came together (start to finish) in about 45 min. I loved that it didn't taste "fishy" (I'm not a huge fish fan). I loved that my toddler ate hers (YAY!). The flavor in these were delish! My husband loved this and has already started making changes for "next time" we have these {he wants to add some brown rice to the taco and use flour tortillas instead and make it more like a burrito}
I adapted this recipe slightly and found the original recipe HERE

2 (1/2 inch-thick) slices white onion

1 (8 oz) package mini sweet bell peppers {I only found a 32 oz package so I just did about 8 peppers}

Cooking spray

3/4 tsp. salt, divided

1/2 tsp. ground black pepper, divided

4 (5 oz) tilapia fillets {thawed if using frozen}

8 (6-inch) corn tortillas

1 small jalapeno pepper, thinly sliced {I did NOT add this since we have a very SMALL tolerance to heat}

8 lime wedges (optional) {we didn't use these since we had the lemon sauce below}

sauce {optional} I found this in a comment on the original post and we used this in our tacos:

1/4 cup mayo

1/4 cup sour cream

juice from 1 lemon

whisk together

Preheat grill to high heat {we just used our little George Foreman} Arrange onion slices and bell peppers on a grill rack coated with cooking spray.  Grill onions for 12 minutes, turning occasionally.  Remove onions and bell peppers from grill, and let stand for 5 minutes.  Slice onion rings in half.  Thinly slice bell peppers; discard stems and seeds.  Combine onion, bell peppers, 1/4 tsp. salt, and 1/8 tsp. black pepper in a small bowl.

Sprinkle fish evenly with remaining 1/2 tsp. salt and remaining 3/8 tsp. black pepper.  Heat a large nonstick skillet over medium-high heat.  Coat pan with cooking spray.  Add fish to pan, and cook for 3 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.  

Warm tortillas according to package directions.  Spread a little sauce {if using} on bottom of tortilla, then Divide fish, onion mixture and jalapeno slices evenly among tortillas.  Serve with lime wedges, if desired.