J
Jeanh
Guest
INGREDIENTS
4 Tilapia fillets, cut into bite-sized pieces
1/3 c. all-purpose flour
Salt and Pepper
1 Tbsp. Taco Seasoning (try making your own)
1 Tbsp. vegetable oil
1/2 c. chopped onion
1/2 c. chopped red, yellow, or orange bell pepper
1/2 c. chopped green bell pepper
1 tsp. cumin
1 Tbsp. vegetable oil
2 c. Mexican Rice
1 (14 oz) can Black Beans (or 1 lb. cooked black beans)
1 c. Salsa
4 Tbsp. crumbled Cotija cheese
2 Tbsp. chopped Cilantro leaves
DIRECTIONS
- 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.
