Tired of dinner decisions? Enjoy a 14 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Southwestern Tilapia
with quinoa saute / avocado cream

Active: 40 min Total: 40 min
With Southwestern spices, serve this tilapia over a saute of quinoa, pinto beans and corn. Avocado cream offers a rich and creamy addition, perfect for topping the dish or dipping carrots!


  • Quinoa, uncooked - 3/4 cup
  • Stock, any type - 1 1/2 cups
Southwestern Tilapia and Quinoa:
  • Salt - 1/2 tsp
  • Garlic powder - 1/2 tsp
  • Paprika - 1/2 tsp
  • Coriander - 1/4 tsp
  • Cumin - 1/4 tsp
  • Bell peppers, any color - 1 , chopped
  • Tilapia - 1 lb
  • Cilantro - 1 Tbsp , chopped
  • Beans, pinto (14 oz / 397 g) - 1 can , drained and rinsed
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Corn kernels, frozen - 1/2 cup
  • Cooked quinoa (ingredients listed separately) - ~2 cups
  • Lime juice - 1 tsp
  • Baby carrots - 1/2 lb
Avocado Cream:
  • Avocados, medium - 2
  • Sugar - 1 tsp
  • Salt - 1/2 tsp
  • Yogurt, plain or Greek - 1/4 cup
  • Lime juice - 1 Tbsp


  1. Make quinoa - (Skip if quinoa was already made ahead on Monday.) Combine quinoa with stock and a pinch of salt in a saucepan. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. Remove from heat when finished to prevent burning / sticking. (Can be done up to 5 days ahead)
  2. Make spice mix - Combine salt (the portion for the tilapia), garlic powder, paprika, coriander and cumin. (Can be done up to 5 days ahead)
  3. Bell peppers - Chop bell peppers. (Can be done up to 5 days ahead)
  4. Make avocado cream - Halve avocado and scoop out flesh. Blend sugar, salt (the portion for the avocado cream), yogurt, avocado and lime juice (the portion for the avocado cream) in a blender (or use a hand blender) until smooth. (Can be done up to 3 days ahead)
  5. Season tilapia - Rub tilapia in half the spice mix (reserve the other half).
  6. Cilantro - Chop cilantro.
  7. Beans - Drain and rinse.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More


  1. Heat a nonstick pan over medium-high heat. Add first part of cooking oil and then bell peppers. Saute until tender, 2 to 3 minutes.
  2. Add corn and saute until defrosted. Add reserved half of spice mix and saute ~1 minute more.
  3. Pour quinoa and beans over vegetables and saute until quinoa is coated in spices. Taste and season with some additional salt and pepper, if needed. Transfer quinoa to a serving bowl and top with lime juice and cilantro.
  4. Wipe out pan if needed and return to medium-high heat. Add second part of oil and then tilapia to heated oil.
  5. Cook fish for 1 1/2 to 3 minutes on each side, depending on thickness of fillets. (Add a splash of additional oil if needed, to prevent fish from sticking.)
  6. Serve some of the avocado cream over the tilapia and quinoa. Serve the rest with baby carrots for dipping. Enjoy!



0 reviews