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How to Make a Crispy Tilapia Meal in Minutes


CRISPY TILAPIA IN MINUTES

1 ½ lb tilapia fillets
3 tbsp canola oil
1/2 cup cornmeal
1/2 tsp chili powder
1/2 tsp ground cumin
1/2 tsp garlic salt
1/4 cup milk
1 cup purchased pico de gallo
1/4 cup chopped cilantro
1 firm ripe avocado

On a sheet of waxed paper, mix together the cornmeal, chili powder, cumin, and garlic salt. Place milk in a pie plate. Dip the tilapia fillets into the milk then dredge through the cornmeal mixture. In a large nonstick skillet, over medium heat, heat the oil. When oil is hot, add the tilapia fillets and cook two to three minutes per side. Top with the avocado mixture for serving.

To make the avocado mixture, coarsely chop the avocado. Stir in into a small bowl with the pico do gallo and the chopped cilantro.


QUICK AND EASY SPANISH RICE


2 tbsp olive or canola oil
1 cup chopped yellow onion
½ cup chopped green bell pepper
1 can (4-oz) chopped mild green chilies, drained
1 cup minute rice
2 cups canned tomatoes
2 tbsp white vinegar
½ tsp salt
¼ tsp pepper
dash of chili powder

Heat oil in a large skillet, over medium-high heat. Add the onion, bell pepper, green chilies, and rice. Saute until rice is browned and vegetables are tender; about 5 minutes. Add the undrained tomatoes and the vinegar to the skillet; stir to mix well. Cook, stirring frequently, until liquid is absorbed and the rice is tender, about 5 minutes. Add salt and pepper; mix well.

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