PRE-CINCO DE MAYO RECIPE: ANCHO TILAPIA ON CAULIFLOWER RICE ANYONE?
Who is ready for some warmer weather? Here is a healthy recipe to consider for your Cinco de Mayo dinner. Cauliflower Rice Fish Bowls are a good way to cut back on carbs or balance them if massive amounts of chips and salsa are in your future!
YIELD: 4 SERVINGS
TOTAL TIME: 30 MINUTES
Ingredients
2 lbs. tilapia
1 tsp lime juice
1 tsp salt
1 tbsp ground ancho pepper*
1 tsp ground cumin
1? tbsp. extra virgin olive oil
? cup toasted pumpkin seeds
6 cups cauliflower rice
1 cup coarsely chopped fresh cilantro
Directions
- Preheat oven to 450?F.
- Season tilapia with lime juice and set aside.
- Combine salt, ancho pepper, and cumin in a small bowl. Season tilapia with spice mixture.
- Arrange tilapia on a baking sheet or casserole dish and bake for 7 minutes.
- Meanwhile, in a large skillet, sweat the cauliflower rice in olive oil until tender, about 2 minutes.
- Stir the pumpkin seeds and cilantro into the rice. Remove from heat, and serve with tilapia.
Tip: Don’t have ancho pepper? Use one tablespoon of curry powder instead!
Per serving: 350 calories, 13g fat, 10g carbohydrate, 51g protein