Tilapia Tacos with Avocado Crema and Cowboy Beans

Servings:
Tilapia Tacos with Avocado Crema and Cowboy Beans 4.30/5 (10 votes)

Love . love . love the flavors in these tacos. A bite of warm smokey tilapia and crunchy bell pepper with a bit of cold refreshing avocado creama. Bam! That's right out of a trendy taco stand! Oh and the beans. They are fantastic. I usually make a double batch for easy burritos on the weekend. They're great with leftover rotisserie chicken, a handful of lettuce, and some leftover rice. Just a thought. :-)

Tilapia Tacos with Avocado Crema

SERVINGS : 4 PEOPLE PREP TIME : MINUTES PASSIVE TIME : MINUTES

INGREDIENTS

  • 6 flour tortillas
  • 2 tablespoons olive oil
  • 1 pound tilapia fillets, cut into 2-3" strips
  • 1 red bell pepper, cut into strips
  • 2 tablespoons olive oil
  • 1 1/2 tablespoons lime juice
  • 1/4 teaspoon garlic powder
  • 1 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/8 teaspoon cayenne pepper, optional
  • kosher salt and pepper, to taste
  • Avocado Crema
  • 1 avocado
  • 3/4 cup sour cream
  • 1 teaspoon lime juice
  • 1/2 teaspoon cumin
  • 1/4 teaspoon kosher salt
  • 1 tablespoon cilantro, minced

DIRECTIONS

  1. Combine tilapia, bell pepper, and the next 8 ingredients (up to the Avocado Crema ingredients) in a bowl or resealable bag. Let marinate about 30 minutes if time allows.
  2. Place Avocado Crema ingredients in a small food processor (or you a blender stick) and process until smooth. Reserve.
  3. Heat remaining olive oil in a skillet over medium high heat. When it begins to shimmer, add tilapia and bell pepper mixture.
  4. Cook until fish is cooked through.
  5. Spoon fish and bell pepper mixture into tortillas and top with Avocado Crema.

Nutritional Information

Serving Size 296g Calories 504 Fat 35 Sat Fat 10 Sodium 242 Carbs 25 Sugars 2 Fiber 7 Protein 26.

Cowboy Beans

SERVINGS : 4 PEOPLE COOK TIME : MINUTES PREP TIME : MINUTES

INGREDIENTS

  • 14 oz pinto beans, undrained
  • 1/2 cup bacon, diced
  • 10 oz diced tomatoes and chiles, undrained
  • 1/2 teaspoon garlic powder
  • kosher salt and pepper, to taste

DIRECTIONS

  1. Crisp bacon over medium high heat until lightly browned.
  2. Add remaining ingredients, bring to a simmer, and let cook for about 20 minutes.
  3. Season to taste with salt and pepper.

Nutritional Information

Serving Size 184g Calories 395 Fat 3 Sat Fat 0 Sodium 265 Carbs 66 Sugars 2 Fiber 16 Protein 23.

NOTES

KID NOTE: The kids were not big fans of the bell pepper or avocado crema. They liked the tilapia and loved the beans. I served additional fresh veggies as a side.

VEGETARIAN TIP: Replace the tilapia with zucchini and sliced mushrooms. Skip the bacon in the beans.

GLUTEN MODIFICATIONS: Use corn tortillas.

3 Comments

  1. Palebrew says:

    Do I leave the grease from the bacon in or drain the bacon?

  2. kicksorgiggles@gmail.com says:

    Not super helpful for those who plan to use fish. I mis-remembered what protein I needed for this recipe, and defrosted steak.. “Screw it, we’ll give it a shot.” We didn’t change anything to accommodate the steak, just added sauteed onions (because they’re delicious). It was amazing. Next time, we’ll try the fish. No doubt this will work with chicken, too.

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