Let’s take tilapia to the next level and turn it into a Tex-Mex-style triumph on your plate. The firm-fleshed fish is given a dusting of panko breadcrumbs and our Southwest spice blend, which ensures that it has satisfying crunch and zesty flavor in every bite. The couscous, green beans, and lime crema on the side come together in a flash, too, meaning you’ll have this masterpiece of a meal on the table in a matter of minutes.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Veggie Stock Concentrate
Southwest Spice Blend
Wash and dry all produce. Bring ¾ cup water, stock concentrate, and a pinch of salt to a boil in a small pot. Finely chop cilantro. Cut lime into wedges. Combine panko and Southwest spice in a shallow dish or bowl. Season with salt and pepper.
Once stock is boiling add couscous to pot. Cover, then remove from heat. Let stand until water is absorbed and grains are tender.
Brush tilapia all over with 2 TBSP sour cream (1 pack). Season with salt and pepper. Dip each fillet into panko, coating all over and pressing to adhere.
Heat a thin layer of oil in a large pan over medium-high heat (we used 2 TBSP oil; use a nonstick pan if you have one). Add tilapia to pan and cook until flesh is opaque and panko is golden brown, 4-5 minutes per side.
While fish cooks, combine remaining sour cream, a squeeze of lime, and chipotle powder (to taste) in a small bowl. Season with salt and pepper. Pierce green bean bag with a fork and place on a microwave-safe plate. Microwave on high for 3-4 minutes (or until green beans are tender), then carefully remove green beans from bag.
Fluff couscous with a fork, then stir in half the cilantro and a squeeze of lime. Season with salt and pepper. Divide between plates, then place tilapia on top. Dollop with crema. Season green beans with salt and pepper and serve on the side. Sprinkle remaining cilantro over everything. Serve with any remaining lime wedges for squeezing over.