Recipe0
Recipe0
Toggle sidebar
Back to recipes
Tex-Mex Tilapia with Cilantro Lime Couscous and Green Beans

Mexican · Serves 2

Tex-Mex Tilapia

with Cilantro Lime Couscous and Green Beans

By Recipe0 System

Let’s take tilapia to the next level and turn it into a Tex-Mex-style triumph on your plate. The firm-fleshed fish is given a dusting of panko breadcrumbs and our Southwest spice blend, which ensures that it has satisfying crunch and zesty flavor in every bite. The couscous, green beans, and lime crema on the side come together in a flash, meaning you’ll have this masterpiece of a meal on the table in a matter of minutes.

Mexican
Main Course
Difficulty
medium
Rating
No ratings yet
Start Cooking
Share on X Share on Facebook Share on Pinterest Share via Email

Instructions

6 steps
  1. 1

    Wash and dry all produce except green beans. Bring ¾ cup water, stock concentrate, and a pinch of salt to a boil in a small pot. Finely chop cilantro. Cut lime into wedges. Stir together panko and Southwest spice in a shallow dish or bowl. Season with salt and pepper.

  2. 2

    Once stock is boiling, add couscous to pot. Cover, then remove from heat. Let stand, covered, until liquid is absorbed and grains are tender.

  3. 3

    Brush tilapia all over with 2 TBSP sour cream (1 pack). Season with salt and pepper. Dip each fillet into panko mixture, coating all over and pressing to adhere.

  4. 4

    Heat a thin layer of oil in a large pan over medium-high heat (we used 2 TBSP oil; use a nonstick pan if you have one). Add tilapia to pan and cook until flesh is opaque and panko is golden brown, 4-5 minutes per side.

  5. 5

    While fish cooks, combine remaining sour cream, a squeeze of lime, and chipotle powder (to taste) in a small bowl. Season with salt and pepper. Pierce green bean bag with a fork and place on a microwave-safe plate. Microwave on high for 3-4 minutes (or until green beans are tender), then carefully remove green beans from bag.

  6. 6

    Fluff couscous with a fork, then stir in half the cilantro and a squeeze of lime. Season with salt and pepper. Divide between plates, then place tilapia on top. Dollop with crema. Season green beans with salt and pepper and serve on the side. Sprinkle remaining cilantro over everything. Serve with any remaining lime wedges.

From the same drawer

Related Recipes

Salsa Macha Chicken & Rice Bowls with Fajita Veggies & Crema

Salsa Macha Chicken & Rice Bowls

medium 

Kids’ Sweet Potato & Corn Quesadillas with Mango Cups, Carrot Sticks & Chocolate Chips

Kids’ Sweet Potato & Corn Quesadillas

medium 

Cheesy Plant-Based Protein Tostadas Protein that tastes like meat (without the meat)

Cheesy Plant-Based Protein Tostadas Protein that tastes like meat (without the meat)

medium 

Cheesy Cantina Pork Burgers with Cilantro Mayo, Tortilla Chips & Guacamole

Cheesy Cantina Pork Burgers

medium 

Comments (0)

Log in to leave a comment.

No comments yet. Be the first to comment!

Shopping List
Your list is empty

Add recipes to your shopping list to see ingredients here.