Tex-Mex Tilapia Bowl

BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina™ peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.

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4 Tilapia fillets, cut into bite-sized pieces
1/3 c. all-purpose flour
Salt and Pepper
1 Tbsp. Taco Seasoning (try making your own)
1 Tbsp. vegetable oil
1/2 c. chopped onion
1 c. chopped BellaFina peppers
1 tsp. cumin
1 Tbsp. vegetable oil
2 c. Mexican Rice
1 (14 oz) can Black Beans (or 1 lb. cooked black beans)
1 c. Salsa
4 Tbsp. crumbled Cotija cheese
2 Tbsp. chopped Cilantro leaves


Makes: 4 Servings

Rinse the tilapia pieces and pat dry with a paper towel. Combing the flour, salt, pepper, and taco seasoning in a pie plate or shallow dish. Lightly dredge the tilapia pieces through the flour, shaking off any excess back into the dish. Set aside. Heat 1 Tbsp. vegetable oil in a cast iron skillet over medium-high heat. Once hot, add the onion, bell peppers, and cumin to the pan and cook, stirring occasionally, until browned and tender crisp. Remove from the skillet and set aside.

Add another 1 Tbsp. vegetable oil to the pan. Once hot, add the tilapia pieces in a single layer and cook 2-3 minutes per side, until browned and cooked through (no longer translucent in the center).

Set out four bowls, and layer 1/4 of the ingredients in each bowl in the following order: Mexican rice, black beans, fajita veggies, tilapia, salsa, cotija cheese, and cilantro leaves.

From thewanderlustkitchen.com