Blackened Tilapia Cilantro Lime Cauliflower Rice Recipes

10+ CAULIFLOWER RICE RECIPES, INCLUDING SPANISH CAULIFLOWER RICE

Steps:

• Rice your cauliflower if it isn't yet. Place the shredded attachment on your food processor and drop cauliflower florets through the shoot while the food processor is on. This will shred and rice your cauliflower!
• Add the avocado oil to a large pan over medium high heat. Once the oil is hot, add the chopped onions and sauté for about 5 minutes until they are softened.
• Add the cauliflower rice and minced garlic to the pan and sauté for about 5 minutes, stirring frequently.
• Add the vegetable broth, tomato paste, salt, cumin, and pepper to the pan. Sauté for 10 minutes, stirring frequently, until all the broth is absorbed.
• Drizzle the cauli rice with lime juice and stir it to combined.
• Transfer the rice to a bowl and garnish with fresh cilantro leaves.

BLACKENED TILAPIA + CILANTRO LIME CAULIFLOWER RICE

Steps:

• Start by making the cauliflower rice. If you're not using pre-riced cauliflower, go ahead and rice it with a box grater or food processor.
• Heat the olive oil in a large skillet over medium heat.
• Add the cauliflower and cook for 5-8 minutes until it starts to turn slightly golden brown.
• Add the coconut aminos or soy sauce, lime juice, garlic powder, and salt. Mix well and cook for 2 additional minutes.
• Stir in the cilantro and cook one more minute. Remove the cauli rice from the heat and set aside.
• Mix together the paprika, Old Bay Seasoning, chili powder, oregano and salt.
• Pat the tilapia fillets with a paper towel to remove excess moisture. Rub the spice mixture all over the tilapia fillets.
• In another large skillet, heat the remaining oil for the fish over medium high heat.
• Cook the tilapia in the skillet for about 3-4 minutes per side. The fish should be a rich, golden brown on each side.

CILANTRO-LIME QUINOA BOWL WITH BLACKENED TILAPIA

Steps:

• Combine paprika, onion powder, salt, black pepper, cayenne pepper, oregano, and garlic powder in a bowl. Rub about 1 tablespoon of the mixture on each side of both tilapia fillets, making sure to use up all the seasoning. Let fillets sit while preparing the quinoa, about 15 minutes.
• Combine water, quinoa, and salt in a medium saucepan. Bring to a boil; cover and reduce heat to low. Cook until quinoa absorbs all the liquid, 12 to 15 minutes. Remove from heat. Stir in lime zest, juice, and cilantro. Season with salt.
• Heat oil in a pan over medium-high heat. Cook tilapia fillets until fish flakes easily with a fork, 2 to 3 minutes per side.
• Arrange romaine lettuce and spinach over 2 bowls. Divide tilapia, cooked quinoa, black beans, and tomato over the bowls. Top with avocado and pepitas. Serve each portion with a lime wedge.

CILANTRO-LIME CAULIFLOWER RICE

Steps:

• Heat the olive oil in medium 10-inch skillet over medium heat. Add the onion and saute, stirring frequently, until softened and transparent, 3 to 5 minutes. Add the garlic and jalapeno, if using, and cook until fragrant, about 1 minute. Add the riced cauliflower and 1 teaspoon of salt. Remove from the heat and finish by adding the lime zest and juice and cilantro. Mix until incorporated.

LIME-CILANTRO TILAPIA

Steps:

• In a shallow bowl, mix flour, salt, pepper and 1/4 teaspoon cumin. Dip fillets in flour mixture to coat both sides; shake off excess., In a large nonstick skillet, heat oil over medium heat. Add fillets; cook, uncovered, 3-4 minutes on each side or until fish flakes easily with a fork. Remove and keep warm., To the same pan, add broth, cilantro, lime zest, lime juice and remaining cumin; bring to a boil. Reduce heat; simmer, uncovered, 2-3 minutes or until slightly thickened. Serve with tilapia.