Phone screenshot@2x
Plan next week's meals in minutes with a personalized meal plan.
Start meal planning for free

Blackened Tilapia with Minty Zucchini Mango Salad.

  • ½ small bunch
    cilantro
  • ½ small pkg
    fresh mint
  • 1
    lime
  • 1
    mango
  • 1
    red bell pepper
  • 0.34 kg
    tilapia fillet
  • 1
    tomato
  • 1 medium
    zucchini squash
  •  
    black pepper
  •  
    cayenne pepper
  •  
    cumin
  •  
    extra virgin olive oil
  •  
    garlic powder
  •  
    onion powder
  •  
    oregano
  •  
    paprika
  •  
    salt
  • 1
    Wash and dry the fresh produce.
    1 medium zucchini squash
    1 tomato
    1 mango
    1 red bell pepper
    ½ small bunch cilantro
    ½ small pkg fresh mint
    1 lime
  • 2
    Trim ends, peel, and small dice zucchini. Small dice tomato. Transfer both to a large bowl.
  • 3
    Peel the mango and slice the flesh away from the pit, starting with the flat sides; small dice and add to the large bowl.
  • 4
    Seed the bell pepper, small dice, and transfer to the large bowl.
  • 5
    Shave the cilantro leaves off the stems; discard the stems and mince the leaves. Add to the bowl.
  • 6
    Pick mint leaves off the stems; discard the stems and mince the leaves. Add to the bowl.
  • 7
    Juice the lime over the veggies; add oil and spices and toss until well coated. Set aside in fridge until ready to serve.
    1 tbsp extra virgin olive oil
    ⅛ tsp cayenne pepper
    ⅛ tsp salt
    1 pinch black pepper
  • 8
    In a small bowl, combine the spices for the fish.
    2 tsp paprika
    1 tsp cumin
    1 tsp garlic powder
    1 tsp onion powder
    1 tsp oregano
    ¼ tsp cayenne pepper
  • 9
    Using paper towel, pat the fillets dry, then rub with spice mixture on both sides.
    ⅓ kg tilapia fillet
  • 10
    Preheat a skillet over medium-high heat. When the skillet is hot, add oil and swirl to coat the bottom.
    1 tbsp extra virgin olive oil
  • 11
    Add the fillets to the skillet and cook, 3 minutes per side, until opaque and cooked through.
  • 12
    To serve, divide the salad between plates and top with blackened tilapia. Enjoy!