Ingredients
- tablespoon slime juice
- tablespoon ground cumin
- tablespoon paprika
- teaspoon sminced garlic
- teaspoon salt
- teaspoon ground black pepper
- 1/2 pound stilapia fillets, cut into chunks
- tablespoon solive oil
- onions, chopped
- large bell peppers, slice d
- (16 ounce) can diced tomatoes, drained
- (16 ounce) can coconut milk
- bunch fresh cilantro, chopped (Optional)
Instructions
- Whisk lime juice, cumin, paprika, garlic, salt, and pepper together in a large glass or ceramic bowl. Add tilapia and toss to evenly coat. Cover the bowl and marinate in the refrigerator for least 20 minutes, up to 24 hours.
- Heat oil in a large pot over medium high heat. Add onions; cook and stir 1 to 2 minutes. Reduce heat to medium. Add bell peppers, tilapia, and diced tomatoes in succeeding layers; pour in coconut milk. Cover the pot; simmer 15 minutes, stirring occasionally. Stir in cilantro; continue cooking until tilapia completely cooked through, 5 to 10 minutes more.
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