Tilapia Fajitas

Ingredients

• For the Fajitas:
  • 2lb of Regal Springs Tilapia Fajitas
  • 3 tablespoons olive oil
  • 1 teaspoon chilli powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 2 cloves of garlic – finely chopped
  • 1 red onion – finely sliced
  • 1 red bell pepper – sliced
  • 1 yellow bell pepper – sliced
  • 2-3 green onions/scallions – finely sliced
  • Cilantro – roughly chopped
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Juice of 1 lime
• On the Side:
  • 8 small soft tortillas/wraps
  • Tomato Salsa
  • Sliced red chilli (optional)
  • Sour cream mixed with finely chopped chives/green onion and a squeeze of lime juice
  • Homemade Guacamole

Instructions

Prepare the Tilapia:
In a mixing bowl, combine the tilapia strips with chili powder, smoked paprika, cumin, salt, and pepper. Drizzle with a tablespoon of olive oil, then gently toss to coat the fish evenly with the vibrant spices. Set aside to let the flavors infuse.

Cook the Vegetables:
Heat a tablespoon of olive oil in a large skillet or non-stick frying pan over medium-high heat. When the oil is hot, add the sliced bell peppers and red onion. Sauté until they are beautifully caramelized yet retain a slight crunch. Remove the vegetables from the pan, squeeze the juice of a lime over them for a zesty kick, and set aside.

Cook the Tilapia:
Using the same skillet, add another tablespoon of olive oil and arrange the seasoned tilapia strips in a single layer. Cook gently, turning occasionally with tongs, until the fish is lightly golden and cooked through, about 6-7 minutes.

Warm the Tortillas:
Warm the tortillas to perfection: heat them in a dry skillet, wrap them in foil and place in a 350°F (175°C) oven for about 5 minutes, or microwave for 20 seconds.

Assemble the Fajitas:
Layer the warm tortillas with tender tilapia and vibrant sautéed vegetables. Finish with your choice of salsa, sour cream, or guacamole, and, if you dare, a sprinkle of fresh red chili.

Serve immediately and savor the burst of flavors!