This Easy Tilapia Recipe with Cilantro and Lime is ready in under 30 minutes and perfect for a weeknight. A little taste of the Southwest at your dinner table!
Today I am bringing you a life lesson.
And that is this: If you food blog, don’t plan to eat the food that you are photographing as soon as the shoot is done. Especially on an empty stomach.
You know what that leads to? Rushing.
Rushing = forgetting things that you SPECIFICALLY went to the grocery store RIGHT before the shoot just to have for the pictures. Perfect little bright green lime, I am looking at you.
Yep. I went out and spent 10000 years picking the most perfect lime eva, since this is cilantro LIME tilapia, and then my hunger got the best of me and I FORGOT THE LIME.
So now I’m sitting here looking at these pictures and being annoyed because that little colorful fruit would have made the perfect touch. Not that I’m bitter or anything.
Can you just do me a favour and use your lovely imaginations and pretend that it’s there, and this doesn’t look like boring “cilantro-only” tilapia? Thanks peeps.
So, this easy peasy limey-squeezy (too much?) dinner is one that I actually eat on a very regular basis. And by regular I mean 2-3 times/ week, along with my favorite vegan coconut curry and mango chicken with coconut cauliflower rice. and It’s THAT good and THAT easy. It’s my go-to-I-just-got-home-from-work-and-I-dunno-what-to-eat-so-cilantro-lime-tilapia-it-is dinner. Although, sometimes I switch the toppings up and make this Peanut Lime Tilapia instead. I live life on the edge guys.
So there me and the hubs are – He’s eating his morning healthy cinnamon roll protein oatmeal (since he works graveyards, dinner time is breakfast time and he doesn’t enjoy ocean dwellers for breakfast) and I’m eating fish. It’s a weird little picture. But, we’re a weird little couple. Emphasis on the little…I’m 5’2 and he’s 5’6. Everyone say “Awwww.”
Now that we’ve got that out of the way…let’s talk about fish. Do you like it? Do you think it’s the chicken of the sea? Are you anti Ocean Swimmies? Personally, I adore the little blubsters. Sidenote: “blubsters” because fish say “blub blub.” I once had a fish named “Blubby.” I’m super creative like that.
Anyway, if you’re in the anti ocean swimmies camp, you could totally just use chicken breast. And, if you don’t like spicy foods, just omit the srirarcha…it’s that easy to customize this recipe to fit whatever makes your taste buds do this: 🙂
And, if you don’t like lime, well….apparently my subconscious doesn’t either. So, you’re golden.
I’ll get over it one day.
For step-by-step instruction of this recipe, watch my video tutorial below:
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- 1/2 Cup Uncooked quinoa
- 1 Cup Water
- 2 Tilapia fillets (3.5 oz each)
- Pinch of smoked paprika
- 2/3 Cup Frozen corn kernels thawed
- 3 Tbsp Lime juice
- 1/2 tsp Garlic powder
- 1/2 tsp Onion powder
- 1/4 Cup Cilantro roughly chopped
- Salt/pepper to taste.
- Sriracha for garnish (optional)
- In alarge pot, bring the water to a boil over high heat.
- Once boiling, stir in the quinoa, cover and reduce the heat to low. Cook until all the water is absorbed, about 15 minutes.
- While the quinoa cooks, spray alarge panwith cooking spray and heat over medium/high.
- Sprinkle each side of the tilapia fillets with smoked paprika and cook until white and flaky, about 2-3 minutes per side. Cover and set aside until the quinoa is ready.
- Toss the cooked quinoa with the corn, lime juice, garlic powder, onion powder and cilantro. Season to taste with salt and pepper.
- Divide the quinoa between two plates and top with tilapia fillets. Drizzle on sriracha is desired.
Recipes written and produced on Food Faith Fitness are for informational purposes only.
FOR THIS RECIPE, I RECOMMEND:
(Per 1 serving)
Want more seafood? Try these out!
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