This satisfying spiced medley of black beans, peppers and flaked tilapia comes together in minutes and is a yummy way to introduce more fish into your family's diet. Wrapped up in warm tortillas, it's a dinner even picky eaters will love.

• 1/2 teaspoon each smoked paprika and chili powder
• 1/4 teaspoon ground cumin
• pinch each salt and pepper
• 300 g tilapia fillets
• 4 teaspoons canola oil
• 1 onion thinly sliced
• 1 sweet red pepper thinly sliced
• 1 cup rinsed, drained, canned black bean
• 1/2 cup frozen corn kernels
• 2 teaspoons lime juice
• 8 soft flour tortillas (6 inches/ 15 cm), warmed
• 1/3 cup chopped fresh cilantro
• 1/3 cup sour cream

• Mix together paprika, chili powder, cumin, salt and pepper; rub all over fish.
• In nonstick skillet, heat half of the oil over medium heat; cook fish, turning once, until it flakes easily when tested, 8 to 10 minutes.
• Let cool enough to handle; break into bite-size pieces.
• Meanwhile, add remaining oil to pan; cook onion and red pepper over medium heat, stirring occasionally, until onion is softened and golden, about 8 minutes.
• Stir in beans and corn; cook, stirring often, until corn is heated through, about 3 minutes. Stir in fish and lime juice.
• Scrape into serving dish; serve with tortillas, cilantro and sour cream.

• Change it up - Shrimp and Red Pepper Fajitas: Replace tilapia fillets with 300 g frozen raw large shrimp. Thaw, peel and devein shrimp; add to skillet along with corn. Cook until shrimp are pink and opaque, about 6 minutes.