Cajun Blackened Tilapia
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Cajun Blackened Tilapia

Cajun Blackened Tilapia

with Red Beans & Lemon Cauliflower Rice

Cue the brass band, because your taste buds are about to take a trip to the Big Easy! We’re talking blackened tilapia and saucy, smoky red beans piled atop fluffy, lemon-scented rice. It’s all finished with a drizzle of spicy crema and some extra hot sauce, if you’re really looking to have a wild night. Now if we could only perfect our Hurricane cocktail...

Protein Smart

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

Total Time35 minutes
Prep Time10 minutes


serving amount

1 unit

Green Bell Pepper

2 unit


1 clove


1 unit


1 unit

Kidney Beans

½ cup

Jasmine Rice

1 unit

Veggie Stock Concentrate

1 teaspoon

Smoked Paprika

11 ounce


(Contains Fish)

1 tablespoon

Blackening Spices

1.5 tablespoon

Sour Cream

(Contains Milk)

1 teaspoon

CholulaⓇ Hot Sauce

12 ounce

Cauliflower Rice

Not included in your delivery



2 teaspoon

Olive Oil

3 teaspoon

Cooking Oil

2 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Calories710 kcal
Fat31 g
Saturated Fat11 g
Carbohydrate61 g
Sugar13 g
Dietary Fiber14 g
Protein44 g
Cholesterol115 mg
Sodium870 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.


Small pot
Medium Pot
Large Pan
Paper Towel
Small Bowl



• Wash and dry produce. • Core, deseed, and finely dice bell pepper. Trim and thinly slice scallions, separating whites from greens. Peel and mince garlic. Zest and quarter lemon (for 4 servings, zest one lemon and quarter both). Drain and rinse beans.

Cook Rice

• In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

Heat a drizzle of oil in a small pot over medium-high heat. Add cauliflower rice (no need to drain), salt, and pepper. Cook, stirring occasionally, until tender and any excess liquid has absorbed, 6-8 minutes. Keep covered off heat until ready to serve. (Save jasmine rice for another use.)

Cook Veggies

• Meanwhile, heat a large drizzle of olive oil in a medium pot over medium-high heat. Add bell pepper and scallion whites; cook, stirring occasionally, until slightly softened, 4-5 minutes. • Stir in garlic; cook until fragrant, 30 seconds.

Simmer Beans

• Stir beans, stock concentrate, paprika, ¼ cup water (1⁄3 cup for 4 servings), and a big pinch of salt and pepper into pot with veggies. Bring mixture to a simmer, then reduce heat to low. Cook until thickened, 7-8 minutes. • Turn off heat; stir in 1 TBSP butter and season with salt and pepper. Cover to keep warm.

Cook Fish

• Meanwhile, pat tilapia* dry with paper towels; season all over with salt and pepper. Rub both sides of each fillet with Blackening Spice. • Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add tilapia and cook until browned and cooked through, 4-6 minutes per side.

Finish & Serve

• In a small bowl, combine sour cream with Cholula® Hot Sauce to taste. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season crema with salt and pepper. • Fluff rice with a fork; stir in lemon zest and 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper. • Divide rice, beans, and tilapia between plates. Top tilapia with crema and scallion greens. Serve with lemon wedges on the side.

Tilapia is fully cooked when internal temperature reaches 145º.