Baja Double Tilapia
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Baja Double Tilapia

Baja Double Tilapia

with Mexican Rice

Salsa brings our favourite warm-weather vibes. It’s juicy and tangy, with a touch of heat, making it the perfect complement to crispy, Mexican-spiced Tilapia. The feisty fillets are served on top of steamy yellow rice and finished with lime crema and salsa. Hello summer fresh!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time


serving amount

600 g

Tilapia Fillets

(Contains Tilapia)

¾ cup

Basmati Rice

56 g

Baby Spinach

56 g

Onion, chopped

1 unit(s)


3 tbsp

Sour Cream

(Contains Milk)

2 tbsp

Mexican Seasoning

3 tbsp


113 g

Baby Tomatoes

Not included in your delivery

1 tbsp


0.13 tsp


0.13 tsp


2 tbsp

Unsalted Butter*

(Contains Milk)


Nutrition Values

Calories880 kcal
Fat31 g
Saturated Fat13 g
Carbohydrate84 g
Sugar7 g
Dietary Fiber10 g
Protein72 g
Cholesterol190 mg
Sodium950 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Cups
Measuring Spoons
Medium Bowl
Small Bowl
Large Non-Stick Pan
Paper Towel



Before starting, wash and dry all produce. Zest, then juice half the lime. Cut remaining lime into wedges. Roughly chop spinach. Halve tomatoes.

Cook rice

Heat a medium pot over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then onions, rice and half the Mexican Seasoning.Cook, stirring often, until fragrant, 1-2 min. Add 1 1/4 cups (2 2/4 cups) water and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove from heat. Set aside, still covered.

Make crema and dress tomatoes

Meanwhile, add sour cream, 1/2 tbsp (1 tbsp) lime juice and 1/4 tsp (1/2 tsp) lime zest to a small bowl. Season with salt and pepper, then stir to combine. Stir in water, 1 tsp at a time, until mixture reaches a drizzling consistency. Add tomatoes, remaining lime juice and 1/8 tsp (1/4 tsp) sugar to a medium bowl. Toss to coat.

Cook tilapia

Pat tilapia dry with paper towels. Season with salt, pepper and remaining Mexican Seasoning. Heat a large non-stick pan over medium heat. When hot, add 1 tbsp (2 tbsp) butter, then tilapia. Cook until golden-brown and cooked through, 4-5 min per side.** (NOTE: Work in batches, if necessary.)

Finish and serve

Fluff rice with a fork, then add spinach and 1 tbsp (2 tbsp) butter. Season with salt and pepper. Stir until spinach is wilted, 1 min.Divide rice between plates. Top with tilapia, tomatoes and guacamole. Drizzle with crema. Squeeze a lime wedge over top, if desired.