Fish in a bowl!
You’re already aware of my undying devotion to Tilapia, and of my obsession with Mexican food. This is by no means a traditional Mexican dish, but rather a Tex-Mex take on a deconstructed Fish Taco. You’ll notice that there are no tortillas involved, but fear not! The Mexican Rice makes a lovely substitute.
Lot’s of craziness going on here, guys.
Let’s take it from the top, shall we?
Phew! I absolutely adore every single element in this dish, but when you throw it all together in a steaming bowl of delicious?
There are no words.
Add an ice-cold Pacifico and a lawn chair on your front porch? Heck yes.
Side note: I was talking to the husband yesterday about how it seems totally normal to drink a beer on your back porch or patio, but somehow it just doesn’t translate well to the front porch. I feel seriously trashy whenever I drink on the front porch, which is pretty regularly because our back patio totally sucks.
Thoughts on that?
Okay, back to the food.
If you’re short on time or simply not nearly as insane as I am, feel free to use Rice-a-Roni Mexican-style rice, leftover white rice, or just really anything you have lying around. I will also accept your decision to use canned black beans. Similarly, store-bought jarred salsa is an acceptable alternative.
Next time I’ll likely throw some shredded cabbage or broccoli slaw in there as well. And, a few slices of avocado never killed anyone, either. Same goes for sour cream.
Ready for the recipe?
Makes: 4 Servings
- 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
- 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.
Nutrition (per serving):
736 calories, 16 g. fat, 49 g. protein, 100 g. carbs, 18 g. fiber. WW PointsPlus: 18
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