Southwest Spiced Tilapia with Cilantro Lime Couscous and Green Beans

This tilapia dish is a vibrant, Tex-Mex-inspired meal that comes together in a flash. The fish gets a crunchy coating of panko breadcrumbs and Southwest spices, then pan-fries until golden and flaky. Served over fluffy couscous tossed with fresh cilantro and lime, alongside tender green beans, every bite is packed with zesty flavor.

A quick chipotle crema adds a smoky, creamy finish that ties it all together. Whether you’re looking for a speedy weeknight dinner or a impressive dish for guests, this recipe delivers big taste with minimal effort.

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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. Bring ¾ cup water, stock concentrate and a pinch of salt to a boil in a small pot. Finely chop cilantro. Cut lime into wedges. Stir together panko and Southwest spice in a shallow dish or bowl. Season with salt and pepper.
2. Once stock is boiling, add couscous to pot. Cover, then remove from heat. Let stand, covered, until liquid is absorbed and grains are tender.
3. Brush tilapia all over with 2 tablespoons sour cream. Season with salt and pepper. Dip each fillet into panko mixture, coating all over and pressing to adhere.
4. Heat a thin layer of oil in a large pan over medium-high heat (use a nonstick pan if you have one). Add tilapia to pan and cook until flesh is opaque and panko is golden brown, 4-5 minutes per side.
5. While fish cooks, combine remaining sour cream, a squeeze of lime and chipotle powder (to taste) in a small bowl. Season with salt and pepper. Pierce green bean bag with a fork and place on a microwave-safe plate. Microwave on high for 3-4 minutes (or until green beans are tender), then carefully remove green beans from bag.
6. Fluff couscous with a fork, then stir in half the cilantro and a squeeze of lime. Season with salt and pepper. Divide between plates, then place tilapia on top. Dollop with crema. Season green beans with salt and pepper and serve on the side. Sprinkle remaining cilantro over everything. Serve with any remaining lime wedges.

Recipe Tips

FAQ

Can I use a different type of fish?

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

How do I make the green beans if I don't have a microwave?

You can blanch them in boiling water for 3-4 minutes, then drain and season.

Can I prepare the crema ahead of time?

Absolutely! Mix the sour cream, lime juice and chipotle powder up to a day in advance and refrigerate.