Cilantro-Lime Tilapia with Spicy Jicama-Cucumber Salad
Ingredients
- 2 (6-oz) tilapia fillets
- 2½ Tbsp fresh lime juice, divided
- 2 Tbsp olive oil, divided
- 1 Tbsp chopped fresh cilantro
- 1 clove garlic, minced
- ½ tsp ground cumin
- ½ tsp salt, divided
- 1 tsp honey
- ½ tsp crushed red pepper
- 1 cup matchstick-cut peeled jicama
- ½ English cucumber, thinly sliced
- 1 small avocado, thinly sliced
Instructions
- Place fish in a large zip-top plastic bag. Add 1½ Tbsp lime juice, 1 Tbsp oil, cilantro, garlic, cumin, and ¼ tsp salt; seal bag, and turn to coat. Let stand 20 minutes.
- Meanwhile, whisk together 1 Tbsp lime juice, 1 Tbsp oil, honey, red pepper, and ¼ tsp salt in a bowl. Add jicama and cucumber; toss. Stir in avocado.
- Remove fish from marinade; discard marinade. Cook fish in a nonstick skillet over medium-high heat 3 to 4 minutes per side or until fish flakes with a fork. Serve with jicama salad.
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