Blackened Tilapia + Cilantro Lime Cauliflower Rice

Switch up your weeknight dinner with this easy, low carb, and gluten free Blackened Tilapia + Cilantro Lime Cauliflower Rice! It’s packed with flavor!

Prep: 10 minCook: 15 minTotal: 25 min
Servings: serves 4


For the blackened tilapia:

  • 1 tsp. paprika
  • 1/2 tsp. Old Bay Seasoning
  • 1/4 tsp. chili powder
  • 1/4 tsp. oregano
  • 1 pinch sea salt
  • 1 lb. tilapia fillets
  • 1 tsp. olive oil

For the cauliflower rice:

  • 1 tsp. olive oil
  • 12 oz. riced cauliflower, fresh or frozen (about 2 cups or one head)
  • 1 Tbsp. coconut aminos or soy sauce
  • 1 tsp. lime juice
  • 1/2 tsp. garlic powder
  • 1/2 tsp. salt
  • 1/4 cup chopped cilantro

Your favorite salsa, for serving


  1. Start by making the cauliflower rice. If you’re not using pre-riced cauliflower, go ahead and rice it with a box grater or food processor.
  2. Heat the olive oil in a large skillet over medium heat.
  3. Add the cauliflower and cook for 5-8 minutes until it starts to turn slightly golden brown.
  4. Add the coconut aminos or soy sauce, lime juice, garlic powder, and salt. Mix well and cook for 2 additional minutes.
  5. Stir in the cilantro and cook one more minute. Remove the cauli rice from the heat and set aside.
  6. Mix together the paprika, Old Bay Seasoning, chili powder, oregano and salt.
  7. Pat the tilapia fillets with a paper towel to remove excess moisture. Rub the spice mixture all over the tilapia fillets.
  8. In another large skillet, heat the remaining oil for the fish over medium high heat.
  9. Cook the tilapia in the skillet for about 3-4 minutes per side. The fish should be a rich, golden brown on each side.
© The Toasted Pine Nut