RECIPE SUMMARY
Makes 2 servings: Each serving counts toward 8 oz of protein, ½ tablespoon of oil, 2 cups of vegetables
INGREDIENTS
DIRECTIONS
Heat a large pan over medium high heat and add oil.
While the oil is heating combine the chili powder, cumin, coriander and salt in a small bowl and use that seasoning mix to liberally coat all of the tilapia.
Place the tilapia in the pan leaving space between each piece and cook for 2-3 minutes per side (adjust timing depending on size of fillet)
Remove the cooked tilapia from the pan and set it aside to rest. In the same pan add in the cauliflower rice and lime juice. Sauté until tender (about 5 minutes). Add in the cilantro and stir.
Serve by placing the cauliflower rice in a bowl, top it with the spinach and blackened tilapia then drizzle the red wine vinegar over the top. Season with sea salt if needed.
Ingredients
Directions
Heat a large pan over medium high heat and add oil.
While the oil is heating combine the chili powder, cumin, coriander and salt in a small bowl and use that seasoning mix to liberally coat all of the tilapia.
Place the tilapia in the pan leaving space between each piece and cook for 2-3 minutes per side (adjust timing depending on size of fillet)
Remove the cooked tilapia from the pan and set it aside to rest. In the same pan add in the cauliflower rice and lime juice. Sauté until tender (about 5 minutes). Add in the cilantro and stir.
Serve by placing the cauliflower rice in a bowl, top it with the spinach and blackened tilapia then drizzle the red wine vinegar over the top. Season with sea salt if needed.