Southwestern Tilapia
with bell peppers / mushrooms / avocado cream

Name: Southwestern Tilapia
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 3/4 tsp Salt; 3/4 tsp Garlic powder; 3/4 tsp Paprika; 1/2 tsp Coriander; 1/2 tsp Cumin; 2 Bell peppers, any color, chopped; 8 oz Mushrooms, any button (look for pre-sliced to save time), sliced; 1 1/2 lb Tilapia; 1 Tbsp Cilantro, chopped; 1 Tbsp + 1 Tbsp Oil, cooking; 1 tsp Lime juice; 1/2 lb Baby carrots; 2 Avocados, medium; 1/2 cup Cucumbers, chopped; 1/2 tsp Salt; 1 Tbsp Lime juice

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

With Southwestern spices, serve this tilapia over a saute of mushrooms and bell peppers. Avocado cream offers a rich and creamy addition, perfect for topping the dish or dipping carrots!

Ingredients

Metric

Servings:

Southwestern Tilapia and Vegetables:

Salt - 3/4 tsp
Garlic powder - 3/4 tsp
Paprika - 3/4 tsp
Coriander - 1/2 tsp
Cumin - 1/2 tsp
Bell peppers, any color - 2 , chopped
Mushrooms, any button (look for pre-sliced to save time) - 8 oz , sliced
Tilapia - 1 1/2 lb
Cilantro - 1 Tbsp , chopped
Oil, cooking - 1 Tbsp + 1 Tbsp
Lime juice - 1 tsp
Baby carrots - 1/2 lb

Avocado 'Cream':

Avocados, medium - 2
Cucumbers - 1/2 cup , chopped
Salt - 1/2 tsp
Lime juice - 1 Tbsp

Prep

Make spice mix - Combine salt (the portion for the tilapia), garlic powder, paprika, coriander and cumin. (Can be done up to 5 days ahead)
Make avocado ‘cream’ - Halve avocado and scoop out flesh. Blend salt (the portion for the avocado cream), cucumber, 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)
Bell peppers / Mushrooms - Prep as directed and store separately. (If making Thursday's meal, you can prep bell peppers and mushrooms for that night at the same time.) (Can be done up to 2 days ahead)
Season tilapia - Rub tilapia in half the spice mix (reserve the other half).
Cilantro - Chop cilantro.

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Make

Heat a nonstick pan over medium-high heat. Add first part of cooking oil and then mushrooms. Saute until golden brown, 4 to 5 minutes.
Add bell peppers and reserved half of spice mix and saute until peppers are tender, ~2 minutes more.
Transfer peppers and mushrooms to a serving bowl and top with lime juice and cilantro.
Wipe out pan if needed and return to medium-high heat. Add second part of oil and then tilapia to heated oil.
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.)
Serve some of the avocado cream over the tilapia and vegetables. Serve the other half with baby carrots for dipping. Enjoy!

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