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.
Not included in your delivery
Before starting, wash and dry all produce. Zest, then juice half the lime. Cut remaining lime into wedges. Roughly chop spinach. Halve tomatoes.
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.
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.
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.**.
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.