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Blackened Fish Tacos in a Bowl

From start to finish, this ultraslimming meal is done within fifteen minutes. You need to eat more fish and you need to eat more E Meals, so we have you covered here. This meal doesn’t have to be expensive, either. We’re landlocked here in Tennessee, but we buy inexpensive frozen fish fillets from Aldi or Walmart, then just thaw ’em out... easy peasy. This recipe is a family-serve recipe that feeds 6 to 8 people. This recipe is found in the "Speedy Skillet Meals" section, page 60 of the Trim Healthy Table Cookbook.

Cooking Method:
Cuisine:
Courses: ,
Servings: 6
Description

From start to finish, this ultra slimming meal is done within fifteen minutes. You need to eat more fish and you need to eat more E Meals, so we have you covered here. This meal doesn’t have to be expensive, either. We’re landlocked here in Tennessee, but we buy inexpensive frozen fish fillets from Aldi or Walmart, then just thaw ’em out... easy peasy. This recipe is a family-serve recipe that feeds 6 to 8 people. This recipe is found in the "Speedy Skillet Meals" section, page 60 of the Trim Healthy Table Cookbook.

Ingredients
  • 1 1/2 lbs tilapia (or other thin whitefish fillets, thawed if frozen)
  • chili powder (for blackening)
  • black pepper (for blackening)
  • TH Mineral Salt (for blackening)
  • 2 Tbs extra virgin coconut oil (or butter)
  • 10 oz large cut seasoning blend: onion, celery, green pepper (or 2- 10 to 12 ounce bags of frozen large cut seasoning blend; see page 35)
  • 1/2 head cabbage (thinly sliced or 1- 10 to 16 ounce bag of very thinly sliced cabbage or coleslaw)
  • 30 oz black beans (2- 15 ounce cans black beans; rinsed and drained)
  • 1/2 tsp TH Mineral Salt (1/2-3/4 teaspoon TH Mineral Salt)
  • 1/2 tsp crushed red pepper flakes (or more to taste; optional)
  • 1/2 bunch fresh cilantro ((1/2 to 1 bunch fresh cilantro, finely diced)
  • 4 Tbs lime juice (fresh or bottled)
  • limes (enough for making lime wedges for serving; optional)
Instructions
  1. 1
    Generously sprinkle one side of the fish with chili powder, pepper, and salt.
  2. 2
    Melt 2 teaspoons of the coconut oil in a large skillet over medium heat. Add half the fillets, seasoned side down. Sprinkle salt, pepper, and chili powder on the top side. Brown for 2 minutes on each side, then transfer to a plate. Do the same with the other half of the fillets, using 2 more teaspoons oil. Set the fish aside for now.
  3. 3
    Put the last 2 teaspoons coconut oil into the pan and add the seasoning blend, cabbage, black beans, the ½ to ¾ teaspoon salt, and the red pepper flakes (if using). Toss for 2 to 3 minutes, then add the cilantro and lime juice. Remove from the heat. Serve in bowls with pieces of lime if desired.
Note

MAKE A FAMILY MEAL 

  • For the weight-loss plan, enjoy as an E in a bowl with an optional side salad or have with Wonder Wraps 2 (page 251) or a low-carb tortilla.
  • Make it an S by reducing the beans to 1 can (or leaving the beans out altogether), then adding more coconut oil to cook the fish and veggies. Top with avocado pieces or guacamole.
  • For FP keep the oil amount the same and reduce to 1 can of beans.
  • Growing children can enjoy it with lots of beans plus any of the fats like avocado, sour cream, or cheese for a Crossover.

Read it online: https://trimhealthymama.com/recipe/blackened-fish-tacos-in-a-bowl/