Jim Miller with Southern Food’s

Pan seared tortilla incrusted Tilapia over Southern black bean and Corn Salsa, Cajun-Mex Rice & Southern Chicken Fajitas

Southern Black Bean and Corn Salsa

• 1 15 oz. can black beans, rinsed and drained
• 1 11 oz. can whole kernel corn, drained
• 1 t minced fresh jalpeno pepper
• 1/3 c. chopped fresh cilantro (or subst. 1 t dried cilantro)
• ¼ c. diced red onion
• ¼ c. fresh lime juice (about 2 limes, squeezed)
• 1 t. salt
• Tortilla chips for dipping

Method:
Combine all ingredients. Cover and chill for at least two hours.

Southern Black Bean and Corn Salsa

• 1-2 fillets of Tilapia
• 2 cups tortilla chips crushed
• ¼ cup lime juice
• 1¼ cup Southern Lemon oil
• 4 tsp. Southern Seasoning
• 1-2 cups Southern Black bean and Corn Salsa
• ¼ cup Southern Mild Salsa
• Tortillas

Method:
Prepare Fish fillets clean and pat dry apply, season the fillet liberally with Southern Seasoning then apply Southerns’ Lemon oil by brushing on each side of fillet. Next roll fillet in crushed Tortilla chips sprinkle dusted filet with lime juice. Heat oil in large frying pan on medium heat once oil is hot slowly lower filet into pan and sear on both sides 7 minutes trying not to over cook fish serve hot.
Place Southern Black bean and Corn Salsa on plate place tortilla on salsa then place fillet on tortilla top with Southern Salsa and serve.

Cajun-Mex Rice

• 2 cups rice
• ½ cup Southern Salsa
• 4 tbsp. Southern Lemon Oil
• ¼ cup lime juice
• 3 tsp chicken base

Method:
Add all ingredients to rice cooker add water approx 2 cups of water in rice cook as normal rice then fluff and serve.

Southern Chicken Fajitas

• 4 tbsp. Southern Smoked garlic and Chipotle oil
• 2 yellow onions, sliced in ½ inch rings
• 2 green bell peppers, seeded & sliced into ½ inch strips
• 1 pepper, seeded, sliced into ¼ inch slices
• 3 to 4 whole boneless, skinless chicken breasts, sliced into strips ½ x 2 inch
• 3 tsp. Southern seasoning
• ¼ c. Southern salsa
• 1 pkg. fresh, lg. flour tortillas

Enjoy!