Vegetable and Tilapia Fajitas

Vegetable and Tilapia Fajitas Author: Canadian Living Credits: Vegetable and Tilapia Fajitas


  • Portion size 4 servings
  • Credits : Canadian Living Magazine: October 2009

Ingredients

  • 2 tilapia fillets about 4 oz/125 g per fillet
  • 3 tablespoons all-purpose flour
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons vegetable oil
  • 2 sweet yellow peppers thinly sliced
  • 1 zucchini julienned
  • 1 red onion thinly sliced
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1/2 teaspoon dried oregano
  • 1/3 cup salsa
  • 1 avocado pitted, peeled and sliced
  • 4 whole wheat tortillas warmed

Method

Cut tilapia crosswise into 3/4-inch (2 cm) wide strips. In resealable plastic bag, shake flour, chili powder and half each of the salt and pepper; add tilapia, shaking gently to coat.

In large nonstick skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat; cook tilapia, turning once, until golden and fish flakes easily when tested, 6 to 8 minutes. Transfer to plate; keep warm.

In same skillet, heat remaining oil over medium heat; cook yellow peppers, zucchini, onion, cumin, coriander, oregano and remaining salt and pepper, stirring occasionally, until tender, 7 to 10 minutes.

Divide fish, vegetables, salsa and avocado among tortillas; roll up.

More tilapia recipes:

Nutritional facts Pper serving: about

  • Sodium 883 mg
  • Protein 21 g
  • Calories 458.0
  • Total fat 20 g
  • Potassium 902 mg
  • Cholesterol 28 mg
  • Saturated fat 3 g
  • Total carbohydrate 51 g

%RDI

  • Iron 24.0
  • Fibre 0.0
  • Folate 54.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 8.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 11.0
  • Vitamin C 162.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Vegetable and Tilapia Fajitas

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