1 to 1 1/2 pounds fresh tilapia fillets
2 tablespoons Adams Reserve Southwest Rub
2 Tablespoons Ottavio Private Reserve Extra Virgin Olive Oil
2 cups (or more) Texas Two-Step Tomatilla & Green Chili Stew Mix
1 cup (4 ounces) crumbled queso fresco
* avocado wedges and coarsely crushed tortilla chips (optional garnish)
Season both sides of tilapia with Southwest Rub.
Heat a large skillet over Medium-High heat 2 to 3 minutes. Add oil; tilt skillet to coat. Sauté tilapia in skillet 2 to 3 minutes per side or until done.
Pour stew mix over fillets and sprinkle with cheese. Reduce heat to low, cover and heat 3 minutes or until cheese melts. Serve immediately after topping with avocado wedges and crushed tortilla chips, if desired.
No Nutritional Information Available
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