Baja Tilapia

Name: Baja Tilapia with Mexican Rice
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: 300 g Tilapia; ¾ cup Basmati Rice; 56 g Baby Spinach; 56 g Yellow Onion, chopped; 1 unit(s) Lime; 1 unit(s) Sour Cream; 16 g Mexican Seasoning; 3 tbsp Guacamole; 113 g Baby Tomatoes; 0.13 tsp Pepper*; 1 tbsp Oil*; 0.13 tsp Salt*; 2 tbsp Butter*; 0.13 tsp Sugar*

with Mexican Rice

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Salsa brings 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 over top steamy yellow rice and finished with lime crema and salsa. Hello, summer fresh!

Ingredients: Tilapia fillets • Basmati rice • Baby tomatoes • Limes • Guacamole (hass avocado, tomato, onion, sea salt, garlic, cilantro, cilantro essential oil) • Spinach • Yellow onion • 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) • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide).

Tags:

Family Friendly

Allergens:

Tilapia

•Milk

The quantities provided above are averages only.

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

Preparation Time30 minutes

Cooking Time5 minutes

DifficultyMedium

Ingredients

serving amount

300 g

Tilapia

¾ cup

Basmati Rice

56 g

Baby Spinach

56 g

Yellow Onion, chopped

1 unit(s)

Lime

1 unit(s)

Sour Cream

16 g

Mexican Seasoning

3 tbsp

Guacamole

113 g

Baby Tomatoes

Not included in your delivery

0.13 tsp

Pepper*

1 tbsp

Oil*

0.13 tsp

Salt*

2 tbsp

Butter*

0.13 tsp

Sugar*

Nutrition Values

Calories700 kcal

Fat29 g

Saturated Fat12 g

Carbohydrate77 g

Sugar5 g

Dietary Fiber7 g

Protein40 g

Cholesterol115 mg

Sodium870 mg

Trans Fat0.5 g

Potassium1000 mg

Calcium150 mg

Iron5 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.

Utensils

•Zester

•Strainer

•Medium Pot

•Measuring Spoons

•Measuring Cups

•Medium Bowl

•Small Bowl

•Large Non-Stick Pan

Cooking Steps

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

Using a strainer, rinse rice until water runs clear.
Heat a medium pot over medium-high.
When hot, add 1 tbsp (2 tbsp) oil, then onions, rice and half the Mexican Seasoning.
Cook for 1-2 min, stirring often, until fragrant.
Add 1 1/4 cups (2 1/2 cups) water and bring to a boil over high.
Once boiling, reduce heat to low. Cover and cook for 13-15 min, until rice is tender and liquid is absorbed.
Remove from heat. Set aside, still covered.

Meanwhile, to a small bowl, add sour cream, 1/2 tbsp (1 tbsp) lime juice and 1/4 tsp (1/2 tsp) lime zest. Season with salt and pepper, then stir to combine.
Stir in water, 1 tsp at a time, until mixture reaches a drizzling consistency. Set aside.
To a medium bowl, add tomatoes, remaining lime juice and 1/8 tsp (1/4 tsp) sugar. 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.
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 for 1 min, until spinach is wilted.
Divide rice between bowls.
Top with tilapia, tomatoes and guacamole.
Drizzle with crema.
Squeeze a lime wedge over top, if you like.