Ingredients

30 minutes (10 minute cook time; 20 minute prep time)

4 servings

• 1 avocado or premade guacamole
• 1 - 15 oz can of black beans
• 1/4 bunch of cilantro
• 1 cup of corn, fresh or frozen (~2 ears)
• 4 cloves garlic
• 1 lime or 2 tablespoons lime juice
• 1 lb tilapia
• 2 bell peppers
• 1 tablespoon chili powder
• 1 1/2 teaspoon cumin
• salt & pepper to taste
• 1 tablespoon olive oil
• tortilla shells (corn or whole wheat) or 1/2 cup brown rice

Individual serving

• 1/4 avocado
• 1/4 cup black beans
• 1 tablespoon cilantro
• 1/4 cup of corn
• 1 clove garlic
• 1/2 tablespoon lime juice
• 4 oz tilapia
• 1/2 bell pepper
• 1/4 tablespoon chili powder
• 1/4 teaspoon cumin
• salt & pepper to taste
• 1/4 tablespoon olive oil
• tortilla shells (corn or whole wheat) or 1/2 cup brown rice

Directions

1. Wash fresh produce (garlic, bell peppers, corn, cilantro, and lime). Mince garlic. Chop cilantro leaves. Dice bell peppers and shuck and shave the corn ear if using fresh corn. Add cilantro to separate bowl and bell peppers and corn to another bowl.
2. In another small bowl, mix spices: 1 teaspoon chili powder, 1 teaspoon cumin, salt and pepper (to taste) and rub over the tilapia fillets.
3. In a medium skillet, heat 1 tablespoon of olive oil at medium heat and add the tilapia fillets once hot. Cook tilapia until white and flaky, about 3-4 minutes per side.
4. Remove tilapia fillets from pan and add garlic until fragrant, about 1-2 minutes. Then add bell peppers and corn, stirring to mix until tender, about 3-4 minutes.
5. Drain and rinse black beans and add to skillet. Stir until heated through, about 1 minute.
6. Halve avocado and dice.
7. Assemble the tacos or bowls with tortilla or rice, bean and pepper mixture then fish. Garnish with lime juice, cilantro and avocado. Enjoy!

Nutrition Information (for 1 serving size):

377.1 calories per serving, 14.9g fat, 33.7g carbohydrates, 30.8g protein

Calorie macro breakdown:

• 34% from fat
• 31% from protein
• 35% from carbohydrates