Cilantro-Lime Tilapia
Spicy Jicama-Cucumber Salad
Ingredients
- ¼ cup olive oil
- 3 Tbsp lime juice
- 2 Tbsp chopped fresh cilantro
- 1 tsp ground cumin
- 2 cloves garlic, minced
- 2¼ lb tilapia fillets
- ½ tsp salt
Instructions
- Whisk together oil, lime juice, cilantro, cumin, and garlic in a large zip-top plastic bag. Add fish; seal bag, and turn to coat. Let stand 20 minutes.
- Remove fish from marinade; discard marinade. Sprinkle fish with salt. Cook fish, in batches, in a nonstick skillet over medium-high heat 3 to 4 minutes per side or until fish flakes with a fork.
Side Dish Ingredients
- 6 Tbsp lime juice
- 6 Tbsp olive oil
- 1½ Tbsp honey
- 1 tsp crushed red pepper
- ½ tsp salt
- 2 English cucumbers, thinly sliced
- 1 small jicama, peeled and cut into matchstick pieces
Side Dish Instructions
- Whisk together lime juice, oil, honey, red pepper, and salt in a large bowl. Add cucumbers and jicama; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
184
|
173
|
357
|
| Fat (g) | 5 | 14 | 19 |
| Sat. Fat (g) | 1 | 2 | 3 |
| Protein (g) | 34 | 2 | 36 |
| Carb (g) | 0 | 13 | 13 |
| Fiber (g) | 0 | 4 | 4 |
| Sodium (mg) | 283 | 197 | 480 |
| T. Sugs (g) | 0 | 6 | 6 |
| A. Sugs (g) | 0 | 4 | 4 |
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