Tex Mex Tilapia Tomato And Corn Stew Recipes

TEX-MEX TILAPIA, TOMATO, AND CORN STEW

Steps:

• Heat the oil in a nonstick Dutch oven over medium-high heat. Add the onion and garlic; cook, stirring frequently, until light golden, about 3 minutes. Add the bell pepper and cook, stirring frequently, until softened, about 2 minutes.
• Add the tomatoes, corn, salt, and cinnamon; bring to a boil, stirring occasionally. Add the tilapia, stirring gently to coat the fish with the sauce; return to a boil. Reduce the heat and simmer, covered, until the fish is just opaque in the center, about 6 minutes. Serve the stew in bowls; sprinkle with the cilantro and serve with the lime wedges. Yields about 1 1⁄3 cups per serving.

TEX MEX TILAPIA RECIPE

Steps:

• 1.Lay tilapia fillets in a glass baking dish. Drizzle olive oil and lime juice evenly over the fish. Season with salt and pepper. Allow to sit at room temperature for 1 hour. 2.Transfer tilapia to a non-stick skillet and pour the lime juice mixture over the fish. Scatter the tomatoes, jalapenos, and cilantro over the fillets. Cook over medium heat for about 4 minutes per side.

TEX-MEX CHICKEN STEW

Steps:

• Microwave onions, jalapenos, garlic, tomato paste, oil, and chili powder in a bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker.
• Stir broth, tomatoes, tapioca, and sugar into slow cooker.
• Season chicken with salt and pepper and nestle into slow cooker.
• Cover and cook until chicken is tender, 4-6 hours on LOW.
• Transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces.
• Let stew settle for 5 minutes then remove fat from surface using large spoon.
• Stir in corn and beans, cover, and cook on HIGH until heated through, about 10 minutes.
• Stir in shredded chicken, chipotles to taste, and let sit until heated through, about 5 minutes (adjust stew consistency with additional hot broth as needed).
• Stir in cilantro, season with salt and pepper to taste, and serve.

TILAPIA WITH TOMATOES, BLACK OLIVES AND CORN

Steps:

• In a large skillet, heat oil over medium heat. Cook garlic in oil for 1 minute. Stir in the diced tomatoes with juice, 3/4 cup wine, black olives, and corn. When the sauce is hot, place fillets on top, and spoon some of the tomato mixture over the fish. Cover, and cook for 20 to 25 minutes, or until fish flakes easily with a fork. If the sauce begins to dry out, add additional 1/4 cup white wine.

TEX-MEX BEEF STEW

Steps:

• Mix flour, 1/4 t. cumin, 1/4 t. salt and chile powder; toss with beef.
• Coat large pot with cooking spray. Heat over medium-high heat. Add beef; cook, turning until browned. Remove meat from pot.
• To same pot, add onion and green pepper. Cook, stirring, 2 minutes. Stir in beer, scraping up bits from pan bottom. Stir in tomatoes with juice and remaining cumin. Return meat to pot. Cover; cook over low heat, stirring occasionally, 1 hour, 30 minutes.
• Add corn; cook, uncovered, until beef is tender and sauce has thickened, 30-45 minutes. Remove from heat; stir in cilantro, lime juce and remaining 1/4 t. salt. Garnish with cilantro.

TEX MEX TILAPIA

Steps:

• 1. Combine the first four (4) spices and spread on a plate. Lightly beat egg in a bowl. sprinkle some flour on a plate. Arrange in order: flour, egg and spice.
• 2. Dry the filets, then dredge in flour until uniformly covered. Dip the filets in bowl of beaten egg, then press them onto the spice mixture. Place them on a cooling rack to allow the egg to harden up a bit
• 3. put two (2) tablespoons of olive oil in a medium skillet on medium heat. Cook three to five minutes on each side until fish flakes easily with a fork. Serve with steamed Haricot Verts or cottage fries.