CILANTRO-LIME QUINOA BOWL WITH BLACKENED TILAPIA
This is my take on the cilantro-lime quinoa bowl from everyone's favorite Mexican-inspired coastal fast food chain. It turned out pretty good. You can season the tilapia or buy the pre-seasoned ones at the market. If you have an Aldi grocery nearby, they have a fresh tilapia seasoned with a Southwest rub, which is perfect for this recipe.
Provided by Raluca
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 2
Number Of Ingredients 22
Steps:
- Combine paprika, onion powder, salt, black pepper, cayenne pepper, oregano, and garlic powder in a bowl. Rub about 1 tablespoon of the mixture on each side of both tilapia fillets, making sure to use up all the seasoning. Let fillets sit while preparing the quinoa, about 15 minutes.
- Combine water, quinoa, and salt in a medium saucepan. Bring to a boil; cover and reduce heat to low. Cook until quinoa absorbs all the liquid, 12 to 15 minutes. Remove from heat. Stir in lime zest, juice, and cilantro. Season with salt.
- Heat oil in a pan over medium-high heat. Cook tilapia fillets until fish flakes easily with a fork, 2 to 3 minutes per side.
- Arrange romaine lettuce and spinach over 2 bowls. Divide tilapia, cooked quinoa, black beans, and tomato over the bowls. Top with avocado and pepitas. Serve each portion with a lime wedge.
Nutrition Facts : Calories 680.8 calories, Carbohydrate 73.4 g, Cholesterol 40.9 mg, Fat 28.1 g, Fiber 24.5 g, Protein 42.1 g, SaturatedFat 4.1 g, Sodium 1355.5 mg, Sugar 4.6 g
LIME-CILANTRO TILAPIA
I have so much fun serving this Mexican-inspired tilapia at summer parties. Finish it off with a side of rice and a salad loaded with sliced avocadoes and tomatoes. -Nadine Mesch, Mount Healthy, Ohio
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a shallow bowl, mix flour, salt, pepper and 1/4 teaspoon cumin. Dip fillets in flour mixture to coat both sides; shake off excess., In a large nonstick skillet, heat oil over medium heat. Add fillets; cook, uncovered, 3-4 minutes on each side or until fish flakes easily with a fork. Remove and keep warm., To the same pan, add broth, cilantro, lime zest, lime juice and remaining cumin; bring to a boil. Reduce heat; simmer, uncovered, 2-3 minutes or until slightly thickened. Serve with tilapia.
Nutrition Facts : Calories 198 calories, Fat 5g fat (1g saturated fat), Cholesterol 83mg cholesterol, Sodium 398mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 33g protein. Diabetic Exchanges
CILANTRO-LIME QUINOA BOWL WITH BLACKENED TILAPIA
This is my take on the cilantro-lime quinoa bowl from everyone's favorite Mexican-inspired coastal fast food chain. It turned out pretty good. You can season the tilapia or buy the pre-seasoned ones at the market. If you have an Aldi grocery nearby, they have a fresh tilapia seasoned with a Southwest rub, which is perfect for this recipe.
Provided by Raluca
Categories Mexican Recipes
Time 1h
Yield 2
Number Of Ingredients 22
Steps:
- Combine paprika, onion powder, salt, black pepper, cayenne pepper, oregano, and garlic powder in a bowl. Rub about 1 tablespoon of the mixture on each side of both tilapia fillets, making sure to use up all the seasoning. Let fillets sit while preparing the quinoa, about 15 minutes.
- Combine water, quinoa, and salt in a medium saucepan. Bring to a boil; cover and reduce heat to low. Cook until quinoa absorbs all the liquid, 12 to 15 minutes. Remove from heat. Stir in lime zest, juice, and cilantro. Season with salt.
- Heat oil in a pan over medium-high heat. Cook tilapia fillets until fish flakes easily with a fork, 2 to 3 minutes per side.
- Arrange romaine lettuce and spinach over 2 bowls. Divide tilapia, cooked quinoa, black beans, and tomato over the bowls. Top with avocado and pepitas. Serve each portion with a lime wedge.
Nutrition Facts : Calories 680.8 calories, Carbohydrate 73.4 g, Cholesterol 40.9 mg, Fat 28.1 g, Fiber 24.5 g, Protein 42.1 g, SaturatedFat 4.1 g, Sodium 1355.5 mg, Sugar 4.6 g
CILANTRO LIME TILAPIA
Make and share this Cilantro Lime Tilapia recipe from Food.com.
Provided by e.k.malphurs
Categories Tilapia
Time 11m
Yield 4 , 4 serving(s)
Number Of Ingredients 7
Steps:
- Season tilapia with salt and pepper.
- In small bowl, whip cilantro, the juice from the lime and 1/4 cup butter until well mixed.
- Melt 1 tsp butter and 1 tsp oil in skillet on medium high heat.
- Add tilapia fillets and cook 3 minutes per side or until flaky.
- Top fish with cilantro lime butter and serve on a bed of rice.
BLACKENED CHICKEN BREAST WITH CILANTRO LIME QUINOA
Make and share this Blackened Chicken Breast With Cilantro LIme Quinoa recipe from Food.com.
Provided by lolablitz
Categories Chicken Breast
Time 40m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Combine all the dry seasonings in a small bowl. Mix them together and then season both sides of each chicken breast.
- Add the teaspoon of olive oil to a large pan or skillet. Heat the olive oil for a minute over medium/high heat. Add the chicken breasts to the pan. Cook for seven minutes on each side with the lid on.
- Add the chicken stock and quinoa to a medium sauce pan. Bring to a simmer over medium/low heat. Reduce the heat to low and simmer for ten to fifteen minutes with the lid on, until all the stock has been absorbed.
- After the chicken breasts have cooked all the way through, remove them from the pan and let them rest for seven minutes before slicing them.
- Add the warm quinoa to a large bowl. Toss in the lime zest, lime juice, salt and pepper, and chopped cilantro. Mix to combine.
- Place the flesh from an avocado along with two tablespoons of Greek yogurt in a food processor and puree until smooth.
- Serve the chicken on top of the quinoa and glob some avocado heaven on top!
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