Fresh herbs enliven this straightforward frittata of zucchini and halloumi. Simply double the recipe and use a larger frying pan to make enough for 4 frittatas.
| Prep Time: | 30 mins |
| Cook Time: | 25 mins |
| Total Time: | 55 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- cooking spray
- ¼ teaspoon fajita seasoning
- 4 (4 ounce) tilapia fillets
- ¾ cup frozen white corn
- ¾ cup canned black beans
- ⅛ teaspoon fajita seasoning
- 2 pineapple rings, cut into chunks
- ½ small red onion, chopped
- 1 tablespoon olive oil, divided
- 12 (6 inch) corn tortillas
- ¼ cup chopped fresh cilantro
- 1 avocado, sliced
- ⅛ head cabbage, chopped
- ¼ cup sour cream
- ½ lime, cut into wedges
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
- Sprinkle 1/4 teaspoon fajita seasoning over tilapia fillets and arrange on the prepared baking sheet.
- Bake tilapia in the preheated oven until fish flakes easily with a fork, 15 to 20 minutes. Remove fish from oven and cut each fillet into 3 pieces.
- Spray a skillet with cooking spray and add corn, black beans, and 1/8 teaspoon fajita seasoning; cook and stir over medium-high heat until heated through, about 3 minutes. Remove skillet from heat.
- Spray a separate skillet with cooking spray and add pineapple; cook and stir over medium-high heat until lightly browned, about 2 minutes. Add onion to pineapple; cook and stir until heated through, about 1 minute more. Remove skillet from heat.
- Pour 1 teaspoon olive oil in a large skillet over high heat; add 4 tortillas and cook until heated through, about 30 seconds per side. Remove tortillas from skillet and repeat cooking the remaining tortillas in the remaining oil.
- Place a piece of tilapia onto each tortilla and top with corn mixture, pineapple mixture, cilantro, avocado, cabbage, sour cream and a squeeze of lime.
Nutrition Facts
| Calories | 526 kcal |
| Carbohydrate | 62 g |
| Cholesterol | 47 mg |
| Dietary Fiber | 14 g |
| Protein | 33 g |
| Saturated Fat | 4 g |
| Sodium | 293 mg |
| Sugars | 8 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
Easy and delicious recipe. My son ate 4 and husband ate 3. I added 2 tablespoon smokey chipotle peppers to bean and corn for extra flavor and heat. Made my own fajita seasoning from this site too. Will definitely make again.