Tex-Mex Tilapia, Tomato, and Corn Stew
1
Points®
Total time: 21 min • Prep: 6 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
You could serve this zesty dish with baked tortilla chips.
Ingredients
Olive oil
2 tsp
Onion
1 medium
Garlic
2 clove(s)
Bell pepper
1 item(s), medium
Canned diced tomatoes
14½ oz
Frozen corn
10 oz
Table salt
¼ tsp
Ground cinnamon
⅛ tsp
Uncooked tilapia fillet
1 pound(s)
Cilantro
2 Tbsp
Lime
½ medium
Instructions
1
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.
2
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.
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