Tilapia Dinner with Avocado, Carrots, and Chayote Squash

If you are looking for a new recipe for making a tilapia dinner, you might like this recipe. This dinner is quick to make if you cook the vegetables in advance. Also, prepare the onions and the bell peppers in advance so that they can cook with the tilapia for twelve to twenty minutes. After making this tilapia dinner, you can add salt or pepper or a mild salsa with avocado. Here is the recipe. 

Ingredients:

Tilapia

Ground Paprika 

Tarragon 

Ground Ginger

Curry Powder

Ground Coriander 

Onion Granulates 

Ground Mustard 

One Onion

One Bell Pepper 

Chayote Squash

Petite Carrots

One can or jar of Salsa

One can of Mushrooms 

Olive oil or Other Cooking oil

Preparation and Cooking Time:

Begin by washing and peeling the chayote squash. Slice the chayote squash in half and into smaller pieces. Add water and cook the chayote squash and petite carrots. While it cooks in the pot, peel one onion and slice the onions. In a skillet with cooking oil, add the onion slices. 

Wash and slice one bell pepper. Add the bell peppers to the skillet. Cook the onions and bell peppers together in the skillet for ten minutes. After that add the following spices to the tilapia: ground mustard, ground curry powder, paprika, tarragon, ground ginger, ground coriander, onion granulates. Add a little bit of olive oil or other cooking oil onto the skillet. 

Then add the tilapia on the skillet with mushrooms. Cook the tilapia for twelve minutes or twenty minutes. Once the chayote and carrots are soft, turn off the stove. Wash and slice one avocado. Remove the seeds of the avocado. 

Serve the tilapia with mushrooms, onions, and bell peppers. Add the avocado on the side. In a small bowl or cup, add the salsa. This recipe serves two people. Lastly, serve immediately and save the leftovers in separate containers. 

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