Tilapia baja

Familiale

Tilapia baja

avec riz à la mexicaine

5 min

Difficulté: 2/3

Mexicaine

Ingrédients : Filet de Tilapia • Riz basmati • Petites tomates • Limes • Guacamole (avocat, tomate, oignon, sel marin, ail, coriandre, huile essentielle de coriandre) • Épinards • Oignon jaune • Crème sure (substances laitières, substances laitières modifiées, amidon de maïs modifié, phosphate de sodium, citrate de sodium, carraghénane, gomme de caroube, gomme guar, enzyme microbienne, culture bactérienne, alginate de propylène glycol, gomme de xanthane) (lait) • Assaisonnement mexicain (épices, poudre de paprika, sucre (sucre, maltodextrine), sel, poudre de tomate, poudre d'ail, herbes, huile de canola, dioxyde de silicium).

Allergens

Triticale

Soya

Moutarde

Blé

Lait

Sulfites

Peut contenir des traces d’allergènes

Tilapia

Arachides

Sésame

Noix

Utensils

Cuillères à mesurer

Passoire

Zesteur

Petit bol

Grande poêle antiadhésive

Casserole moyenne

Verre doseur

Bol à mélanger, moyen

Tags

30-min-or-less

Familiale

Ingrédients

Tilapia

300 g

Riz basmati

0.75 cup

Bébés épinards

56 g

Oignon, haché

56 g

Lime

1 unit(s)

Crème sure

1 unit(s)

Assaisonnement mexicain

16 g

Guacamole

3 tbsp

Petites tomates

113 g

Poivre

0.125 tsp

Huile

1 tbsp

Sel

0.125 tsp

Beurre

2 tbsp

Sucre

0.125 tsp

Preparation

Before starting, wash and dry all produce.
Zest, then juice half the lime.
Cut remaining lime into wedges.
Roughly chop spinach.
Halve tomatoes.

Using a strainer, rinse rice until water runs clear.
Heat a medium pot over medium-high.
When hot, add 1 tbsp (2 tbsp) oil, then onions, rice and half the Mexican Seasoning.
Cook for 1-2 min, stirring often, until fragrant.
Add 1 1/4 cups (2 1/2 cups) water and bring to a boil over high.
Once boiling, reduce heat to low. Cover and cook for 13-15 min, until rice is tender and liquid is absorbed.
Remove from heat. Set aside, still covered.

Meanwhile, to a small bowl, add sour cream, 1/2 tbsp (1 tbsp) lime juice and 1/4 tsp (1/2 tsp) lime zest. Season with salt and pepper, then stir to combine.
Stir in water, 1 tsp at a time, until mixture reaches a drizzling consistency. Set aside.
To a medium bowl, add tomatoes, remaining lime juice and 1/8 tsp (1/4 tsp) sugar. Toss to coat.

Pat tilapia dry with paper towels. Season with salt, pepper and remaining Mexican Seasoning.
Heat a large non-stick pan over medium.
When hot, add 1 tbsp (2 tbsp) butter, then tilapia. Cook until golden-brown and cooked through, 4-5 min per side.**

Fluff rice with a fork, then add spinach and 1 tbsp (2 tbsp) butter. Season with salt and pepper.
Stir for 1 min, until spinach is wilted.
Divide rice between bowls.
Top with tilapia, tomatoes and guacamole.
Drizzle with crema.
Squeeze a lime wedge over top, if you like.