This is another Paleo- or low-carb diet friendly recipe (without the rice) that is light, healthy and very delicious.
I was interested in the “Southwest” take on tilapia, being a lover of spice. Every tilapia recipe I’ve come across has been either a simple bake or a Parmesan-crusted affair, so the idea of kicking up the heat sounded awesome. If you don’t care for caliente, you can adjust the amount of cayenne you use.
I made some changes to the original recipe , and it ended up tasting how I imagine a fish fajita would. You could use the vegetable mixture as a base for many dishes, switching out different meats.
In addition to being very tasty, it was also ridiculously easy to make!
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
- 4 tilapia fillets (I used 6 small frozen fillets (thawed) because The Greek has a healthy appetite)
- about 2 tablespoons olive oil, divided
- 2 zucchini, sliced into rounds
- 2-3 bell peppers (I got a 3-pack at Aldi’s for less than a single pepper at my usual store. Mo’ peppers, mo’ flavor!)
- 1 sweet onion, sliced thinly
The vegetables will take much longer to cook (20-30 minutes) than the fish (about 10 minutes), so start cooking them first. Put the fish into your preheated oven about halfway through the vegetables’ cooking time.
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