Southwestern Spiced Tilapia with Cilantro Lime Couscous and Green Beans

Take your weeknight dinner to the next level with this Southwestern spiced tilapia. The firm fish gets a crunchy panko coating seasoned with a zesty spice blend, while the couscous and green beans come together in a flash. A tangy lime crema with a hint of chipotle ties it all together.

This recipe is perfect for busy evenings when you want a flavorful, satisfying meal without spending hours in the kitchen. In just 20 minutes, you’ll have a restaurant-quality dish that’s sure to impress.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.5 cup CouscousView ingredient guideLike ingredientDislike ingredient

11 ounce TilapiaView ingredient guideLike ingredientDislike ingredient

6 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chipotle PowderView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

2 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce except green beans. In a small pot, combine ¾ cup water, stock concentrate and a pinch of salt. Bring to a boil. Meanwhile, finely chop cilantro and cut lime into wedges. In a shallow dish, mix panko and Southwest spice; season with salt and pepper.
2. Once stock is boiling, add couscous and a pinch of salt to the pot. Cover, remove from heat and let stand until liquid is absorbed and couscous is tender.
3. Brush tilapia fillets all over with 1 package (about 3 tablespoons) sour cream. Season with salt and pepper. Coat each fillet in the panko mixture, pressing gently to adhere.
4. Heat a thin layer of oil in a large nonstick pan over medium-high heat. Add tilapia and cook until panko is golden brown and fish is cooked through, 4-5 minutes per side.
5. Meanwhile, in a small bowl, combine remaining sour cream, a squeeze of lime juice and chipotle powder to taste. Season with salt and pepper. Pierce the green bean bag with a fork and microwave until tender, 2-3 minutes. Carefully remove green beans and transfer to a bowl; season with salt and pepper. (If you don’t have a microwave, steam beans in a small pot with a splash of water for 5-7 minutes.)
6. Fluff couscous with a fork, then stir in half the cilantro and a squeeze of lime juice. Season with salt and pepper. Divide couscous between plates, top with tilapia and dollop with chipotle crema. Serve green beans on the side. Sprinkle remaining cilantro over everything and serve with lime wedges.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, any firm white fish like cod or halibut works well in this recipe.

Can I make this recipe gluten-free?

Use gluten-free panko breadcrumbs and ensure the spice blend is gluten-free.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave.