Tilapia Pepper Fajitas Recipes

Steps:

• Preheat the broiler. Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the chopped onion and cook until softened, 3 minutes. Add the beans, salsa and 1/2 cup water. Cook over low heat, stirring occasionally, until thickened, about 8 minutes; season with salt.
• Meanwhile, toss the bell peppers and sliced onions with 2 tablespoons olive oil, 1 teaspoon cumin, 1 teaspoon chili powder and 1/2 teaspoon salt on a rimmed baking sheet. Broil, without stirring, until the vegetables are browned around the edges, 4 to 6 minutes.
• Toss the fish with the remaining 1 tablespoon olive oil and 1/2 teaspoon each cumin and chili powder; season generously with salt. Scatter over the roasted vegetables and broil until the fish is just cooked through, 3 to 4 minutes.
• Stir the cilantro into the beans and divide among plates. Serve with the fish, roasted vegetables, tortillas, guacamole and lime wedges.

Steps:

• If you can not find 3 different colors of peppers, use what you can find, as long as they're sweet peppers.
• Wash and remove the core and seeds from peppers; slice peppers lengthwise into 1/2" wide strips; if you cut them too narrow, they'll go limp before they brown.
• Heat a large heavy bottomed pot for several minutes over high heat; (I use my dutch oven).
• Add oil, swirl to coat bottom of pot.
• Add garlic, then peppers.
• Keep the heat high and stir frequently with a wooden spoon-a spatter-screen is helpful to keep oil contained while it cooks- it should sizzle and snap as it cooks or the heat is too low.
• You want the peppers' skins to get brown patches;cook until tender-crisp.
• Sprinkle with salt, stir and serve.

Steps:

• Preheat oven to 425°. Place tilapia in a 15x10x1-in. baking pan. In a microwave, melt butter; stir in lemon zest and juice. Drizzle over fish; sprinkle with garlic salt, paprika and pepper., Bake, uncovered, 10-12 minutes or until fish just begins to flake easily with a fork. Sprinkle with parsley.

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.

Steps:

• Heat oven to 200C/180C fan/gas 6.
• Put the beaten egg into a shallow bowl. Tip the breadcrumbs onto a plate. Mix the fajita seasoning into the breadcrumbs.
• Brush a non-stick baking sheet with oil. Dip the fish strips into the egg, then coat them with the breadcrumbs. Transfer to the oven.
• Meanwhile, put the spring onions and peppers on a baking tray and turn them through a small amount of oil. When the fish has been in the oven for 5 mins, put the onions and peppers in. Bake for a further 10 mins until the fish fingers are golden.
• Mash the avocados with a fork and stir through the diced tomato, lime juice and some black pepper. Get the other accompaniments ready in bowls.
• Warm the tortillas for 15-30 secs in the microwave, or you can warm them through on a plate in the oven for a few mins.
• Place all the food in dishes on the table and let everyone dig in!