southwest tilapia with onions, peppers and zucchini

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.

fish collage

Note: The “Print and PDF” button below will allow you to easily delete as much of the text and pictures  as you like prior to printing, so you’ll save on ink and paper.

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