2 large onions, peeled and sliced in 1/2 inch slices
3 large assorted color peppers, washed and dried
3 TBS olive oil
4 tilapia fillets
salt and pepper
jalapeno slices
limes wedges
iceburg lettuce, shredded
1 jar corn and black bean salsa
sour cream
cilantro, finely chopped  (optional) 
4~8 inch corn tortillas

Preheat oven to 450 degrees. Line 2 large rimmed baking sheets with foil.

Arrange peppers whole on a baking sheet and bake for 30-45 minutes, turning every 15 minutes until well charred. Put the peppers in a large bowl and cover with foil. Reserve. When the peppers have cooled remove the char by peeling it or rubbing it with a clean towel. DO NOT RINSE. Slice and reserve.

Reduce oven to 425 degrees.  Meanwhile drizzle the second foil lined pan with 1 TBS olive oil. Arrange onion slices on pan and turn once to coat with oil.  Roast in oven on the lowest rack position for about 20 minutes, until the onions are soft and slightly charred.

Heat 1-2 TBS olive oil in a large saute pan over medium heat. Pat dry tilapia with a paper towel and season with salt and pepper. When the oil is hot cook fish on each side for 3-4 minutes. 

While the fish is cooking warm tacos according to package directions.  Put a bed of shredded lettuce on half of each taco. When fish is done put one piece on each bed of lettuce. Top with corn and black bean salsa, strips of peppers and onions and slices of jalapenos. If desired garnish with cilantro. Serve with lime wedges.