Wednesday, April 23, 2014

Tilapia And Red Pepper Fajitas

This was a huge hit with the family, and again, I'm all about prepping food days before - this recipe definitely makes the cut.

To prep, I seasoned the tilapia and put it in a ziploc in the fridge, and I chopped up the red pepper and onions and put them in a container together in the fridge.  I'll be making this again soon, it came out great.  Even after the tortillas were done, we had leftovers of the fish & toppings, which I mixed together for a lunch salad - delicious!

Thanks Canadian Living for another great weeknight meal!









Tilapia and Red Pepper Fajitas
½ tsp each smoked paprika and chili powder
¼ tsp cumin
Pinch each salt & pepper
300g tilapia fillets
4 tsp canola oil
1 onion thinly sliced
1 red pepper thinly sliced
1 c drained rinsed black beans
½ c frozen corn kernels
2 tsp lime juice
8 small soft flour tortillas, warmed
1/3 c chopped cilantro
1/3 c sour cream

Mix together first 3 items – rub all over fish.  In nonstick skillet, heat half of the oil over medium; cook fish, turning once, until it flakes easily when tested, 8-10 minutes.  Let cool enough to handle; break into bite sized pieces.  Meanwhile add remaining oil to pan; cook onion and pepper over medium 8 minutes.  Stir in beans and corn and cook 3 minutes.  Stir in fish and lime juice.  Scrape into serving dish and serve with tortillas and toppings.

Per serving (4):
395 calories
25g protein
13g fat
47g carbs
6g fiber
650mg sodium

Change it up – Shrimp Fajitas:
Replace tilapia with 300g frozen shrimp.  Thaw, peel. Add to skillet with corn.  Cook 6 minutes.