Recipe
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
Ingredients
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
Instructions
- 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.
- Heat the olive oil in a large skillet over medium heat.
- Add the cauliflower and cook for 5-8 minutes until it starts to turn slightly golden brown.
- Add the coconut aminos or soy sauce, lime juice, garlic powder, and salt. Mix well and cook for 2 additional minutes.
- Stir in the cilantro and cook one more minute. Remove the cauli rice from the heat and set aside.
- Mix together the paprika, Old Bay Seasoning, chili powder, oregano and salt.
- Pat the tilapia fillets with a paper towel to remove excess moisture. Rub the spice mixture all over the tilapia fillets.
- In another large skillet, heat the remaining oil for the fish over medium high heat.
- Cook the tilapia in the skillet for about 3-4 minutes per side. The fish should be a rich, golden brown on each side.
