From Chow Bella
2 tbsp extra virgin olive oil, divided
1 orange bell pepper
1 yellow bell pepper
4 scallions, diced
2 cloves garlic, minced
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
1/4 tsp black pepper
24 oz tilapia fillets
2 tbsp chopped fresh cilantro
8 large iceberg lettuce leaves
1 large avocado, diced
2 roma tomato, diced
lime juice (or lime wedges)
1. In a large skillet over medium heat, heat 1 tbsp of the olive oil. Add the bell pepper and scallions and saute about 3 minutes before adding the garlic. Continue to cook until the peppers are tender-crisp. Remove them from the pan and set aside.
2. Blend the cumin, coriander, paprika, and pepper together and rub a pinch of the mixture onto each side of the fish fillets. In the same pan the vegetables were cooked in, heat the remaining olive oil, then add in the fish fillets in a single layer. Cook the fillets until they are white and opaque. Break the fish into large chunks, then toss the vegetables back into the pan to re-heat them. Toss in the cilantro as well.
3. Serve the fish inside the lettuce leaves, topped with avocado, tomato, and lime juice.
Servings per recipe: 6
Per serving:
Calories: 228.2
Fat: 11.4 g
Saturated fat: 1.8 g
Cholesterol: 55 mg
Sodium: 69 mg
Carbohydrates: 9.6 g
Fiber: 3.6 g
Sugar: 0.7 g
Protein: 24.6 g