This delightful recipe was born out of necessity and from what ingredients I had laying around my kitchen and I think it’s a hit. It’s a grain-free, high protein dish that I’ve been using as a snack between meals, but you could easily turn into a full entree. It definitely makes for an awesome meal prep! I even froze a couple of extra ones for next week. And I bet you could all get much more creative with the spices, too! I like heat, but I also love the simplicity of this recipe. That being said, please leave a comment if you switched the spices up! I’d love to try a new combo :)Read More
This recipe has become a weekly staple in our house lately. It’s based off a recipe I found online, but both my husband and I agreed that it needed some sort of cream sauce to really work. So together, he and I created a lime crema cucumber topping (made with Greek yogurt!) to bump up the deliciousness of this awesome blackened tilapia. Enjoy!
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
2 tilapia fillets
2 tsp olive oil
½ tsp chili powder
½ tsp cumin
½ tsp garlic powder
½ tsp onion powder
½ tsp paprika
½ tsp salt
⅛ tsp pepper
1 cup of plain Greek yogurt
1 tablespoon fresh lime juice
1 cup diced cucumber
1 tsp finely minced jalapeno, seeds and ribs removed
1 tsp cilantro, chopped
Prepare the lime crema cucumber topping: add the Greek yogurt, lime juice, cucumber, jalapeño, and cilantro into a medium bowl. Stir together. Set aside in the fridge while preparing the fish.
Stir the chili powder, cumin, garlic powder, onion powder, paprika, salt, and pepper together in a small bowl to make the blackening seasoning.
Lay out your tilapia fillets on a plate and season each side with approximately 1 teaspoon of blackening seasoning. Rub the seasoning around with your hands so that it evenly coats both sides of each fish.
Heat a pan over medium-high heat with 2 teaspoons of olive oil
When the pan is hot, add your fish. Let it cook until both sides are blackened and the fish is cooked through.
Place your fillets on serving plates (over brown rice, quinoa, or cauliflower rice is a great option!) and top each fillet with about 1/3-1/2 of the lime crema cucumber mixture. Sprinkle with additional cilantro.
Makes 2 servings.
Portion Fix Containers: 1 red, 1/2 green, & 2 tsp. (& 1 additional yellow/green if serving over rice, quinoa, cauliflower rice, etc.)
These Jalapeño Tuna Cakes are so good! They are pretty quick and cheap to make, just like my popular Dill Tuna Cakes. You probably have a bunch of the ingredients in your pantry already! This is also something you can meal prep and reheat for lunches all week. My biggest tip for these is to make sure there is enough binder (egg & flour/almond meal) and not too much extra liquid from the tuna and Greek yogurt, otherwise they fall apart in the pan and you just get a jalapeño tuna skillet, which is still good! Just not the shape you were going for. Give these a try!Read More