Mexican Fish Stew with Tilapia and Quinoa
Need a gluten free and pescatarian main course? Mexican Fish Stew with Tilapian and Quinoa could be a super recipe to try. One portion of this dish contains about 22g of protein, 13g of fat, and a total of 304 calories. This recipe serves 4 and costs $2.78 per serving. Winter will be even more special with this recipe. A couple people made this recipe, and 16 would say it hit the spot. From preparation to the plate, this recipe takes about 45 minutes. If you have avocado, juice of lime, salsa verde, and a few other ingredients on hand, you can make it. This recipe is typical of Mexican cuisine. It is brought to you by Mother Rimmy. Overall, this recipe earns a great spoonacular score of 93%. Similar recipes are Mexican Quinoa Stew, Mexican Quinoa Stew, and Mexican chicken stew with quinoa & beans.
Servings: 4
Ingredients:
1 small avocado, sliced
½ cup cilantro, finely chopped
1 cup quinoa, cooked according to package directions
2 cans Ro Tel Mild Tomatoes and Green Chiles
½ small lime, juiced
1 cup Salsa Verde, mild
4 tablespoons light sour cream
12 ounces tilapia, cubed
Equipment:
frying pan
Cooking instruction summary:
1. In a large pan over medium heat combine tomatoes, salsa, and lime juice. Cook for 20 minutes to soften flavors and tomatoes.2. Add tilapia and cook for 3 - 4 minutes until tilapia is no longer opaque, but not falling apart.3. Add quinoa and cilantro. Serve with sour cream and avocado.
Step by step:
1. In a large pan over medium heat combine tomatoes, salsa, and lime juice. Cook for 20 minutes to soften flavors and tomatoes.
2. Add tilapia and cook for 3 - 4 minutes until tilapia is no longer opaque, but not falling apart.
3. Add quinoa and cilantro.
4. Serve with sour cream and avocado.
Nutrition Information:
covered percent of daily need
