Fish Taco Bowls Recipe

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 teaspoon 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 tablespoons crumbled Cotija cheese
• 2 tbsp. chopped Cilantro leaves

Instructions

1. 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.

2. 2

   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.

3. 3

   Add another 1 tbsp. vegetable oil in the pan. Once hot, add the tilapia pieces in a single layer and cook for 2-3 minutes per side, until browned and cooked through (no longer translucent in the center).

4. 4

   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.