Tex-Mex Tilapia Bowl
Tex-Mex Tilapia Bowl is a main course that serves 4. One serving contains 783 calories, 55g of protein, and 12g of fat. For $4.3 per serving, this recipe covers 40% of your daily requirements of vitamins and minerals. Not a lot of people made this recipe, and 5 would say it hit the spot. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up cilantro leaves, taco seasoning, bell pepper, and a few other things to make it today. It is brought to you by Foodista. It is a good option if you're following a pescatarian diet. With a spoonacular score of 87%, this dish is amazing. If you like this recipe, you might also like recipes such as Tex Mex Bowl, Tex-Mex Rice Bowl, and Tex-Mex Rice Bowl.
Servings: 4
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
2 Tbsp. chopped Cilantro leaves
1 (14 oz) can Black Beans (or 1 lb. cooked black beans)
4 Tbsp. crumbled Cotija cheese
1 tsp. cumin
1/3 c. all-purpose flour
1/2 c. chopped green bell pepper
1/2 c. chopped onion
1/2 c. chopped red, yellow, or orange bell pepper
2 c. Mexican Rice
1 c. Salsa
Salt and Pepper
1 Tbsp. Taco Seasoning (try making your own)
4 Tilapia fillets, cut into bite-sized pieces
1 Tbsp. vegetable oil
Equipment:
paper towels
frying pan
bowl
Cooking instruction summary:
- Rinse the tilapia pieces and pat dry with a paper towel. Combing the flour, salt, pepper, and taco seasoning in a pie plate or shallow dish. Lightly dredge the tilapia pieces through the flour, shaking off any excess back into the dish. Set aside.
- Heat 1 Tbsp. vegetable oil in a cast iron skillet over medium-high heat. Once hot, add the onion, bell peppers, and cumin to the pan and cook, stirring occasionally, until browned and tender crisp. Remove from the skillet and set aside.
- Add another 1 Tbsp. vegetable oil to the pan. Once hot, add the tilapia pieces in a single layer and cook 2-3 minutes per side, until browned and cooked through (no longer translucent in the center).
- Set out four bowls, and layer 1/4 of the ingredients in each bowl in the following order: Mexican rice, black beans, fajita veggies, tilapia, salsa, cotija cheese, and cilantro leaves.
Step by step:
1. Rinse the tilapia pieces and pat dry with a paper towel. Combing the flour, salt, pepper, and taco seasoning in a pie plate or shallow dish. Lightly dredge the tilapia pieces through the flour, shaking off any excess back into the dish. Set aside.
2. Heat 1 Tbsp. vegetable oil in a cast iron skillet over medium-high heat. Once hot, add the onion, bell peppers, and cumin to the pan and cook, stirring occasionally, until browned and tender crisp.
3. Remove from the skillet and set aside.
4. Add another 1 Tbsp. vegetable oil to the pan. Once hot, add the tilapia pieces in a single layer and cook 2-3 minutes per side, until browned and cooked through (no longer translucent in the center).Set out four bowls, and layer 1/4 of the ingredients in each bowl in the following order: Mexican rice, black beans, fajita veggies, tilapia, salsa, cotija cheese, and cilantro leaves.
Nutrition Information:
covered percent of daily need
