TILAPIA + PEPPER FAJITAS

TILAPIA + PEPPER FAJITAS image

Yield 4 people

Number Of Ingredients 13

Ingredients
1/2 tsp (2 mL) each smoked paprika, and chili powder
1/4 tsp (1 mL) ground cuminPinch each salt and pepper
300 g tilapia fillets
4 tsp (18 mL) canola oil
1 onion, thinly sliced
1 sweet red pepper, thinly sliced
1 cup (250 mL) rinsed, drained, canned black beans
1/2 cup (125 mL) frozen corn kernels
2 tsp (10 mL) lime juice
8 small soft flour tortillas, (6 inches/ 15 cm), warmed
1/3 cup (75 mL) chopped fresh cilantro
1/3 cup (75 mL) sour cream

Steps:

Mix together paprika, chili powder, cumin, salt and pepper; rub all over fish. In nonstick skillet, heat half of the oil over medium heat; cook fish, turning once, until it flakes easily when tested, 8 to 10 minutes. Let cool enough to handle; break into bite-size pieces. Meanwhile, add remaining oil to pan; cook onion and red pepper over medium heat, stirring occasionally, until onion is softened and golden, about 8 minutes. Stir in beans and corn; cook, stirring often, until corn is heated through, about 3 minutes. Stir in fish and lime juice. Scrape into serving dish; serve with tortillas, cilantro and sour cream. Change it up - Shrimp and Red Pepper Fajitas: Replace tilapia fillets with 300 g frozen raw large shrimp. Thaw, peel and devein shrimp; add to skillet along with corn. Cook until shrimp are pink and opaque, about 6 minutes.