- In a large skillet, stir-fry the vegetables in 3 tbsp (45 ml) of the oil until al dente. Add the beans and salsa and cook for about 2 minutes. Add the cilantro. Season with salt and pepper. Set aside.
- In a non-stick skillet, brown the fish in the remaining oil. Season with salt and pepper. Serve the stir-fried vegetables with the fish.
Serve the tilapia and stir-fried vegetables in cold taco shells and serve with salsa, cilantro and sour cream.