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Southwest Tilapia

Southwest Tilapia

with Charred Corn Salad and Buttery Lime Rice

calorie smart
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Flaky tilapia takes a trip to the Southwest, thanks to a coating of warm spices like cumin, chili powder, and garlic. After crisping up in the pan, it’s served alongside buttery lime rice and a charred corn salad that’s chock full of fresh veggies and cilantro. For a finishing touch, everything is drizzled with cooling lime crema. This dish is our favorite way to feel summer vibes year round.

Allergens:FishMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Corn on the Cob

1 unit

Cucumber

1 unit

Roma Tomato

1 unit

Lime

¼ ounce

Cilantro

½ cup

Jasmine Rice

11 ounce

Tilapia

(ContainsFish)

1 tablespoon

Southwest Spice Blend

2 tablespoon

Sour Cream

(ContainsMilk)

Not included in your delivery

1 tablespoon

Butter

(ContainsMilk)

3 teaspoon

Vegetable Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2259 kJ
Calories540 kcal
Fat18 g
Saturated Fat7 g
Carbohydrate57 g
Sugar7 g
Dietary Fiber3 g
Protein35 g
Cholesterol85 mg
Sodium130 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Zester
Small pot
Large Pan
Paper Towel
Medium Bowl
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Slice corn kernels off cob; discard cob. Trim and quarter cucumber lengthwise, then thinly slice crosswise. Dice tomato. Zest and quarter lime (quarter both limes for 4 servings). Roughly chop cilantro leaves and stems.

2

Combine rice, ¾ cup water (1½ cups for 4 servings) and a pinch of salt in a small pot. Bring to a boil, then cover and reduce to a gentle simmer. Cook until rice is tender, 15-18 minutes. Turn off heat; keep covered until ready to serve.

3

Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Add corn kernels and cook, stirring occasionally, until golden brown and lightly charred in spots, 3-5 minutes. (TIP: If corn begins to pop, cover pan with a lid.) Turn off heat; transfer to a medium bowl. Wipe out pan.

4

Pat tilapia dry with paper towels; season all over with salt, pepper, and Southwest Spice. Heat a large drizzle of oil in pan used for corn over mediumhigh heat. Add tilapia and cook until browned and cooked through, 4-6 minutes per side.

5

Meanwhile, add tomatoes, half the cucumber (use all for 4 servings), and half the cilantro to bowl with corn; toss to combine. Add a squeeze of lime juice and season with salt and pepper. In a small bowl, combine sour cream and half the lime zest. Add water, 1 tsp at a time, until mixture reaches a drizzling consistency. Season with salt and pepper.

6

Fluff rice with a fork and stir in 1 TBSP butter (2 TBSP for 4 servings) and remaining lime zest. Season with salt and pepper. Divide between plates along with tilapia and corn salad. Top tilapia with lime crema and remaining cilantro. Serve with remaining lime wedges on the side.