Mexican-Style Tilapia and Rice Bowls
with Tomato-Cucumber Salsa- Tilapia
- Milk
- Egg
- Milk
- Mustard
- Peanuts
- Crustaceans
- Fish
- Tree nuts
- Sesame
- Wheat
- Sulphites
- Soy
- May contain traces of allergens
- Triticale
Ingredients: Tilapia fillets • Basmati rice • Yellow onion • Roma tomatoes • Cucumber • Limes • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) (milk) • Feta cheese (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) (milk) • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide) • Cilantro • Garlic salt (salt, garlic powder, silicon dioxide).
Ingredients
300 g
Tilapia
(Contains: Tilapia)
¾ cup
Basmati Rice
(May contain traces of: Egg, Milk, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy)
1 unit(s)
Yellow Onion
1 unit(s)
Tomato
1 unit(s)
Mini Cucumber
1 unit(s)
Lime
7 g
Cilantro
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
43 mL
Sour Cream
(Contains: Milk May contain traces of: Milk)
8 g
Mexican Seasoning
(May contain traces of: Milk, Mustard, Peanuts, Tree nuts, Sesame, Wheat, Sulphites, Soy, Triticale)
4 g
Garlic Salt
(May contain traces of: Milk, Mustard, Peanuts, Tree nuts, Sesame, Wheat, Sulphites, Soy, Triticale)
Not included in your delivery
1 tbsp
Butter*
(Contains: Milk)
½ tsp
Sugar*
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450˚F. Wash and dry all produce.
- In a medium pot, heat 1/2 tbsp (1 tbsp) oil over medium.
- Meanwhile, peel, then cut onion into 1/4-inch pieces.
- When the pot is hot, add onions. Cook for 3-4 min, stirring often, until tender.
- Add half the Mexican Seasoning to the pot. Cook for 30 sec, stirring often, until fragrant.
- Remove from heat, then in a small bowl, reserve a quarter of the onions, then set aside. (NOTE: They will be used in step 5.)
- Using a strainer, rinse rice until water runs clear.
- To the same pot with onions, add garlic salt and 1 1/4 cup (2 1/2 cups) water. Cover and bring to a boil over high.
- To the boiling water, add rice, then reduce heat to low. Cover and cook for 12-15 min, until rice is tender and liquid is absorbed.
- Remove from heat. Set aside, still covered.
- Pat tilapia dry with paper towels, then season with remaining Mexican Seasoning, salt and pepper.
- To a parchment-lined baking sheet, add tilapia. Drizzle 1/2 tbsp (1 tbsp) oil over top.
- Roast in the middle of the oven for 10-12 min, until cooked through.**
- Meanwhile, zest, then juice lime.
- Cut tomatoes into 1/2-inch pieces.
- Halve cucumber lengthwise, then cut into 1/2-inch half-moons.
- Roughly chop cilantro.
- In a large bowl, whisk together 1/2 tbsp (1 tbsp) lime juice, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
- To the bowl with dressing, add tomatoes, cucumbers, reserved onions (from step 1) and half the cilantro, then toss to coat.
- In a small bowl, combine sour cream, 1/4 tsp (1/2 tsp) lime zest and 1/2 tbsp (1 tbsp) lime juice. Season with salt and pepper.
- Fluff rice with a fork, then stir in 1 tbsp (2 tbsp) butter, 1/4 tsp (1/2 tsp) lime zest and remaining cilantro.
- Divide rice between bowls. Top with tilapia and tomato-cucumber salsa. Sprinkle feta over top.
- Dollop lime crema over tilapia.
If you've opted to get tilapia, prep and cook in the same way recipe instructs you to prep and cook salmon.** Disregard instructions to discard skin.
