In a large bowl, combine cumin, paprika, coriander, garlic powder, onion powder, a pinch of salt, a pinch of pepper, garlic, and lime juice. Add the tilapia to the mixture and coat evenly. Cover the bowl and put it in the fridge to marinade for about 30 minutes. Once marinaded, remove the fish from the fridge and give it a quick mix.
6-7 frozen tilapia fillets, 1/3 cup fresh lime juice, 6 cloves of garlic, 2 tbsp ground cumin, 2 tbsp ground paprika, 1 tbsp ground coriander, 1 tbsp garlic powder, 1 tbsp onion powder, salt and pepper to taste
In a large pot, cook the olive oil, pepper, and onions on medium-low heat until onions are translucent.
2 bell peppers, 2 tbsp olive oil, 2 medium yellows onions
Next add in the black beans and tomatoes and let simmer for another minute.
15 oz can of black beans, 32 oz can of diced tomatoes
Add the fish and the marinade (scrape out as much as you possibly can) to the pot and mix everything together.
Next, add the chicken broth and the coconut milk and cook for about 25 minutes.
1 1/2 cups chicken broth, 13.5 oz can unsweetened coconut milk
Once the fish is cooked and the vegetables are tender, add the fresh cilantro and mix. Salt and pepper to taste. Serve with some crusty bread and enjoy!
large handful of cilantro