6 green onions, chopped
2 green onions, chopped
2 tablespoons olive oil
2 medium red chile peppers, seeded and chopped
1 medium yellow onion, chopped
1 medium green bell pepper, seeded and chopped
1 medium red bell pepper, seeded and chopped
1 medium red onion, chopped
1 medium green bell pepper, sliced
3 tablespoons chopped fresh cilantro
2 large tomatoes, chopped
2 jalapeno pepper, seeded and crushed
1 cup shredded Monterey Jack cheese
Slice green onions and red onions into thick strips. Stuff each green and yellow onion strip with oil, stirring to keep from sticking. Heat olive oil in a skillet over medium heat. Add red peppers and green peppers; saute for 5 minutes or until red peppers are translucent.
Add cooked fish to skillet. Duck under the cooking spray to prevent burning (this can be removed with a little luck!).
Mix together platter of fish and vegetables and spread over skillet.
Place sour cream in the center of each stuffed taco; sprinkle with cheese. Repeat with remaining ingredients.