Flaky Tilapia with Tortilla Crust and Black Bean Salad

Tender tilapia fillets baked with a zesty, crispy tortilla crust, served alongside a refreshing black bean and corn salad with a cilantro-lime dressing, and a simple bed of fluffy jasmine rice.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 4
• Cuisine: Latin
• Difficulty: Easy
• Cost: $9.03/serving

Dietary

• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• Low-Sugar
• High-Protein
• High-Fiber

Tags

• quick
• healthy
• bake
• savory
• fresh

Ingredients

• 4 tortilla crust tilapias (frozen)
• 2 tablespoon olive oil (extra virgin)
• 1 teaspoon chili powder
• 0.5 teaspoon ground cumin
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper (ground)
• 2 can black beans (rinsed, drained)
• 1 can whole kernel corn (drained)
• 0.5 red onion (finely diced)
• 0.25 cup fresh cilantro (chopped)
• 2 limes (juiced)
• 1.5 cup jasmine rice (uncooked)
• 3 cup water

Instructions

1. Preheat your oven to 400°F. Lightly grease a baking sheet or line with parchment paper.
2. Arrange the 4 frozen tortilla crust tilapia fillets on the prepared baking sheet. Drizzle with 1 tablespoon olive oil and season evenly with 1 teaspoon chili powder, 1/2 teaspoon ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
3. Bake for 12-15 minutes, or until the fish is flaky and the crust is golden and crisp. Meanwhile, cook the jasmine rice.
4. In a medium saucepan, combine 1 1/2 cups jasmine rice and 3 cups water or chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed and the rice is tender. Remove from heat and let sit, covered, for 5 minutes, then fluff with a fork.
5. While the tilapia bakes and rice cooks, prepare the black bean salad. In a medium bowl, combine the 2 cans black beans, 1 can whole kernel corn, 1/2 finely diced red onion, and 1/4 cup chopped fresh cilantro.
6. In a small bowl, whisk together the juice from 2 limes and 1 tablespoon extra virgin olive oil. Pour the dressing over the black bean mixture and toss gently to combine.
7. Serve the baked tilapia fillets immediately over a bed of jasmine rice, with a generous portion of the black bean salad on the side.

Notes

Leftovers can be stored in the refrigerator for up to 3 days. Reheat the tilapia gently in an oven or air fryer to maintain its crispness.

Nutrition (per serving)

• Calories: 632
• Protein: 34.8 g
• Carbohydrates: 84.7 g
• Fat: 15.6 g
• Fiber: 9.4 g
• Sodium: 615 mg
• Saturated Fat: 2.2 g
• Sugar: 3.7 g
• Cholesterol: 70 mg