Sea Cuisine
Tortilla Tilapia & Riced Spanish Cauliflower
Embark on a culinary fiesta with our Tortilla Tilapia, a symphony of flavors that promises to transport your taste buds to new heights! Resting atop a bed of riced cauliflower cooked in the style of Spanish rice with onions, garlic, and vibrant bell peppers, this dish is a savory sensation.
Serves: 2
Serves: 2Prep time: 10 mins
Prep time: 10 minsCook time: 10-22 mins, depending on preferred cooking method
Cook time: 10-22 mins, depending on preferred cooking method
Ingredients
Preparation
INGREDIENTS
- 2 Sea Cuisine Tortilla Tilapia Fillets
- 2 cup Cauliflower, riced
- 2 tbsp Olive Oil
- 1/4 c Red onion, diced
- 1 tbsp Garlic, minced
- 1/4 cup Red Bell Pepper, diced
- 1/4 cup Green Bell Pepper, diced
- 2 tsp Spanish Paprika
- 1 tsp Ground Cumin
- 1 tsp Chili Powder
- 2 tbsp Tomato Paste
- 2 tsp Kosher Salt
- 1 tsp Ground Black Pepper
- 1/4 cup Water
- 1/2 Avocado, sliced
- 1/2 Lime, wedge
Tips from the chef: Try adding your favorite fresh or frozen vegetables to this dish at the same time as the cauliflower like corn and peas.
- Prepare the Tortilla Tilapia, using a preheated oven or an air fryer, according to the package instructions.
- Preheat a large non-stick sauté pan over a medium-high setting. Add the olive oil along with the red onion and cook for two minutes, stirring occasionally. Add the diced peppers and minced garlic and cook for an additional two minutes.
- Add all of the dried spices along with the tomato paste and stir well to combine. Continue stirring for thirty seconds before adding the water. Mix well and continue to cook for two minutes, or until all of the water is absorbed.
- Divide the Riced Spanish Cauliflower equally between two bowls. Top with a fully cooked portion of Tortilla Tilapia. Garnish each plate with a quarter of an avocado sliced as well as lime wedges.
