Mexican · Dinner
Tilapia in Chipotle Tomato Stew
Tilapia fillet simmered in a light chipotle tomato stew with onion, garlic, cumin and lime, finished with cilantro. The sauce leans on canned tomato and a small amount of chipotle in adobo rather than oil or cream, keeping the dish brothy, smoky and bright rather than heavy, served with warm corn tortillas.
$5
12 minsPrep
20 minsCook
32 minsTotal
EasyLevel
Nutrition per serving
322Calories
39.2gProtein
9.8gFat
21.4gCarbs
5.8gSugar
4.1gFiber
780mgSodium
90mgChol
1.7gSat Fat
980mgPotassium
95mgCalcium
2.6mgIron
2.1mcgVitamin B12
18mgVitamin C
Goes well with
Modelo Especial or Mexican Lager
local
Agua Fresca de Sandía
international
low-calorie
gluten-free
protein-rich
low-carb
low-calorie
Instructions
1
Prep
Pat the tilapia fillet dry, thinly slice the onion, mince the garlic, chop the chipotle and cilantro, and season the fillet with salt.
2
Heat
Warm olive oil in a small saucepan over medium-low heat, sweat onion and garlic for 3 minutes until translucent, then bloom cumin and smoked paprika for 30 seconds.
3
Simmer
Add canned tomatoes, chopped chipotle, and chicken stock; bring to medium heat and simmer uncovered for 8 minutes until sauce thickens slightly.
4
Poach
Lower tilapia into simmering sauce, cover, and poach over medium-low heat for 7 minutes until opaque and flaking.
5
Finish
Stir cilantro through sauce and squeeze lime wedge over top.
6
Plate
Spoon tilapia and stew into a shallow bowl and serve with the warmed corn tortilla alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g tilapia fillet
- 7 oz100g, a quarter of a 14.5 oz can canned tomatoes
- 2 tbsp2 tbsp chipotle in adobo
- 11 onion
- 4 cloves4 cloves garlic
- 1 tsp1 tsp ground cumin
- 1/2 tsp1/2 tsp smoked paprika
- 4 tsp4 tsp olive oil
- 2/3 cup160ml chicken stock
- 2 tbsp2 tbsp cilantro
- 22 lime wedge
- 22 small corn tortilla (about 1 oz/28g)
- a pinch of salt
