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Tex-Mex Tilapia Bowl

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Level: Easy

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Description

The perfect way to use up those Mexican leftovers—just pile them in a bowl and add some tilapia!

Ingredients

  • 4 whole (4 Oz. Size) Tilapia Fillets (or Other White Fish)
  • ⅓ cups All-purpose Flour
  • ¼ teaspoons Salt
  • ¼ teaspoons Pepper
  • 1 Tablespoon Taco Seasoning
  • 1 Tablespoon Vegetable Oil
  • ½ cups Chopped Onion
  • ½ cups Chopped Red, Yellow, Or Orange Bell Pepper
  • ½ cups Chopped Green Bell Pepper
  • 1 teaspoon Cumin
  • 1 Tablespoon Vegetable Oil
  • 2 cups Prepared Mexican Rice
  • 1 can (14 Oz Can) Black Beans, Heated
  • 1 cup Salsa
  • 4 Tablespoons Crumbled Cotija Cheese
  • 2 Tablespoons Chopped Cilantro Leaves

Preparation

1. Rinse the tilapia pieces and pat dry with a paper towel. Combine 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 on a plate.

2. Heat 1 tablespoon of 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.

3. Add another 1 tablespoon of 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). Remove from heat.

4. Set out four bowls, and layer 1/4 of the ingredients into each bowl in the following order: Mexican rice, black beans, fajita veggies, tilapia, salsa, cotija cheese and cilantro leaves.

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