ANN COX EASTES / KROGER
SANTA FE TILAPIA WITH BLACK BEAN SALSA AND CILANTRO CREAM
4 tilapia or white fish fillets
Santa Fe Seasoning (recipe below)
vegetable spray
Lightly coat each side of fillets with vegetable spray. Sprinkle Santa Fe seasoning on the top side of each fillet. Place fillets in a skillet that has been coated with vegetable spray. Cook over medium heat for 5 minutes and turn to other side. Cook an additional 5-7 minutes or until fish flakes easily when tested with a fork. Place each fillet on a plate and add 1⁄4 cup of salsa and 2 tablespoons of cilantro cream. Yield: 4 servings
Santa Fe Seasoning
1 1⁄2 T chili powder
1 1⁄2 T cumin
2 t paprika
1 t oregano
1 t garlic salt
1 t brown sugar
1⁄4 t pepper
In a small bowl combine all seasoning ingredients and mix completely. Sprinkle lightly or heavily according to your taste on top of fish fillets.
Black Bean Salsa
1 (15-oz) can black beans, rinsed and drained
1 (15-oz) can whole kernel corn, drained
1 (14-oz) can diced tomatoes and green chilies
1 avocado, diced
1⁄4 c chopped green onions
2 T lime juice
2 T balsamic vinegar
2 T chopped cilantro
1⁄2 t garlic salt
Combine ingredients in a bowl and stir to mix. (Could also be served as a dip with chips.)
Cilantro Cream
1⁄2 cup reduced fat sour cream
2 T lime juice
2 T chopped cilantro
Combine ingredients in a small bowl and stir to mix.
