This Caribbean-inspired dish is brimming with sweet and savory flavors that will transport your taste buds to sunnier weather (no SPF required). Tilapia fillets are seasoned with a smoky paprika and orange spice blend, then seared for a flaky finish. They’re served atop fluffy jasmine rice mixed with shredded coconut and lime zest. Finally, the fillets are draped in mango salsa and a creamy vegan chimichurri sauce for even more brightness.
Tilapia is fully cooked when internal temperature reaches 145°.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
10 ounce
Tilapia
(Contains: Fish)
1 teaspoon
Paprika & Orange Spice Blend
2.75 ounce
Creamy chimichurri sauce
½ teaspoon
Crushed Red Pepper Flakes
¾ ounce
Agave
1 unit
Lime
1 unit
Roma Tomatoes
4.25 ounce
Mangos
½ cup
Jasmine Rice
¼ ounce
Toasted Coconut Flakes
(Contains: Tree Nuts)
Cooking Oil
Olive Oil
Salt
Pepper
Please refer to the recipe card for Step 1.