Fish Tacos in Bell Pepper Boats

Fish Tacos in Bell Pepper Boats!

(feeds 2 adults) 

My first recipe post!

I came up with this when I wanted fish tacos bad, but I was feeling too lazy to go to the store, and we were out of tortillas... and also most of the other stuff you need to make tacos.

But what I DID have was this:

1. 2 tilapia fillets

2. 2 bell peppers (personally, I think the yellow ones are the tastiest)

3. 1 avocado

4. some sriracha (but salsa or taco sauce will also work)

5. plain, nonfat greek yogurt

I know, the yogurt sounds weird, but since I first tried the stuff I thought, I HAVE to use this as a sour cream substitute... because by itself, the stuff is foul.  Also, it gives you all the creaminess, none of the fat, and tons of protein!

So, in an ideal world where you purchase your groceries ahead of time, instead of staring blankly into your half-empty fridge, here's what you do:

1. Spray a baking dish with canola oil and put your tilapia filets in with a little salt, squeeze of lime, and a sprinking of chili powder.  Bake until its flaky and white ( I don't know, 10 mins at 410 degrees?)

2. Cut your bell peppers into the natural little boats they are made of.  Some peppers have 3 boats and others have 4.  I haven't seen ones with 5 boats, but I'm assuming it's lucky, so go play the lottery if you find one.

3. Smoosh a whole avocado in a separate little bowl to make sort-of-guacamole.

4. Stuff your peppers in this order: fish, then avocado smoosh, then sriracha (or salsa), then a dollop of greek yogurt.

Then you can eat them with a knife and fork like my civilized husband, or try desperately to cling to the notion that these are, in fact, tacos, insist it is possible to hold them and eat them, and in the process, get a ton of greek yogurt up your nose.  Your choice.

(It's nice to have a piece of fruit on the plate too, in case you made them on the spicy-side, or in the case that your +1 is a big wuss.)

Enjoy!

(Stats: Calories: 330, Protein: 33g, Fat: 16g, Dietary Fiber: 9g.  If you want to cut down the fat, use 1/4 avocado for each meal instead of 1/2.  That will bring the fat count down to 8.5g)