Heat the oil in a large skillet over medium-high heat.
1 Tbsp Neutral Oil
While oil is heating up season the tilapia with salt & pepper
1 Lbs. Tilapia Fillets, to taste Salt & Pepper
Add the tilapia to the skillet and cook until browned on all sides and cooked through, about 5-7 minutes.
Set aside tilapia on a plate.
Add the sliced bell pepper and onion to the skillet and cook until softened, about5-7 minutes.
1 Each Red Bell Pepper, 1 Each Small Onion
While the vegetables are cooking chunk the tilapia into small bite sized pieces
Add the tilapia back to the pan and bring back up to heat with the vegetables
Add the paprika, cumin, and garlic powder to the skillet. Stir well to combine.
1 tsp Paprika, 1 tsp Cumin, 1 tsp Garlic Powder
Squeeze juice of half a lemon and half a lime over the tilapia and vegetable mixture in the skillet.
1 Each Lemon, 1 Each Lime
Add the chopped cilantro, reserving 1 or 2 Tbsp for garnish, and stir until thoroughly mixed.
1/4 Cup Fresh Cilantro
Assemble the quesadillas in layers starting with the tortilla then adding cheese, then tilapia fajita mixture, and topping with cheese again.
8 Each Small Flour Tortillas, 1 Cup Shredded Cheese
Lastly top the assembled quesadilla with another tortilla. Repeat 4-5 times.
Place the quesadillas back in the skillet and cook for an additional 1-2 minutes on each side, until the tortilla is crispy and golden brown. Weigh down the quesadilla with another pan for extra crispness!
Cut the remaining half of the lemon and lime into wedges. Serve the quesadillas with lemon and lime wedges on the side. Serve with refried beans, guacamole, or salsa for a traditional flavor. Or, add some sour cream or Greek yogurt for an extra tangy creamy twist.
