This spicy seafood stew with tilapia and quinoa is packed with Mexican flavors.
Yes, it’s another Monday and back to work many of us go. Time to start another work week and a quick work night dinner is in order so I’m making a slender seafood stew.
Mondays are tough days for me. Most often I don’t feel like I accomplished enough on the weekend to start the next work week, so it helps to have a quick meal I can put on the table. That way I can finish up what I should have crossed off my to-do list over the weekend.
I love this tilapia fish stew recipe. It’s perfect for a quick weeknight meal. I just take out frozen tilapia filets in the morning, and by the evening they’ve thawed. All I have to do is add a few cans of diced tomatoes, jarred salsa, some fresh lime and cilantro. Don’t forget a few slices of heart-healthy avocado and some sour cream. Now you have a meal.
Okay, I’m ready for the rest of the week, and I hope you enjoy yours! Happy cooking!
- 2 cans Ro Tel Mild Tomatoes and Green Chiles
- 1 cup Salsa Verde, mild
- ½ small lime, juiced
- 12 ounces tilapia, cubed
- ½ cup cilantro, finely chopped
- 1 cup quinoa, cooked according to package directions
- 4 tablespoons light sour cream
- 1 small avocado, sliced
- 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.
Amount Per Serving
Calories: 390, Weight Watchers PointsPlus 7
Total Fat: 11.93g
Total Carbs: 43.59g
Dietary Fiber: 8.57g
Please see disclaimer for further details. Nutrition information is compiled with MacGourmet. If you find discrepancies, please let me know. It’s important to me that I provide you with accurate information.