Cilantro-Lime Tilapia with Mango Salsa

Name: Cilantro-Lime Tilapia with Mango Salsa
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4.5 servings
Cuisine: Latin
Ingredients: 1 pound tilapia fillets; 1 tablespoon olive oil; 0.5 teaspoon garlic powder; 0.5 teaspoon chili powder; 0.25 teaspoon salt; 0.25 teaspoon black pepper; 1 cup white rice (uncooked); 2 cup chicken broth; 0.25 cup fresh cilantro (chopped); 1 lime (half juiced, half cut into wedges); 1 mango (large, peeled and diced); 0.25 cup red bell pepper (diced); 1 jalapeño (small, finely minced)

Flaky tilapia fillets seasoned and pan-seared to perfection, topped with a vibrant homemade mango salsa, and served alongside aromatic cilantro-lime rice.

Prep: 15 min
Cook: 10 min
Total: 25 min
Servings: 4.5
Cuisine: Latin
Difficulty: Easy
Cost: $2.83/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
High-Protein

Ingredients

1 pound tilapia fillets
1 tablespoon olive oil
0.5 teaspoon garlic powder
0.5 teaspoon chili powder
0.25 teaspoon salt
0.25 teaspoon black pepper
1 cup white rice (uncooked)
2 cup chicken broth
0.25 cup fresh cilantro (chopped)
1 lime (half juiced, half cut into wedges)
1 mango (large, peeled and diced)
0.25 cup red bell pepper (diced)
1 jalapeño (small, finely minced)

Instructions

In a medium saucepan, combine uncooked white rice and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until liquid is absorbed and rice is tender. Remove from heat and stir in chopped fresh cilantro and the juice from half a lime. Fluff with a fork.
While rice cooks, prepare the mango salsa. In a small bowl, combine diced mango, diced red bell pepper, and minced jalapeño (if using). Squeeze in a teaspoon of lime juice from the remaining half of the lime.
Pat the tilapia fillets dry with paper towels. In a small bowl, combine garlic powder, chili powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Rub the seasoning mixture evenly over both sides of the tilapia fillets.
Heat 1 tablespoon olive oil in a large non-stick skillet over medium-high heat. Once hot, add the seasoned tilapia fillets.
Cook for 3-5 minutes per side, depending on thickness, until the fish is opaque and flakes easily with a fork.
Serve the pan-seared tilapia immediately over the cilantro-lime rice, topped with a generous portion of mango salsa. Garnish with lime wedges.

Notes

For spicier salsa, include the seeds from the jalapeño. For faster rice, use microwaveable ready-rice pouches.

Nutrition (per serving)

Calories: 395
Protein: 34.2 g
Carbohydrates: 42.1 g
Fat: 10.5 g
Fiber: 4.1 g
Sodium: 550 mg
Saturated Fat: 1.9 g
Sugar: 12.3 g
Cholesterol: 65 mg