10-Minute Tomato-Lime Tilapia Skillet
with Butternut Squash, Greens & Spiced Tortilla Chips
Cooking time
10 minutes
Servings
2/4
Calories
540 /serving
Swim with the current, and this fish dish will be done in 10 minutes. Tilapia fillets soon become white, moist and flaky, as they cook in a skillet with vibrant veggies. Complete the look with colourful morsels of butternut squash sautéed with garlic, a good dose of tomato sauce and wilted leafy greens. Last but not least, a squirt of fresh lime juice injects added energy. Toasty tortilla chips, sprinkled with Mexican-themed spices, come in for crunch.
We will send you:
- 2 Tilapia fillets
- 15ml Minced garlic
- 120g Baby greens (baby spinach or kale)
- 200g Diced butternut squash
- 1 Lime
- 100ml Tomato sauce
- 6 Wheat flour tortillas
- 10g Latin Accent spices (spices, garlic, sea salt, onion, dried tomatoes, ancho chili pepper, red bell pepper, green bell pepper, white sesame seeds, sunflower oil)
Contains: Tilapia, Sesame, Wheat
You will need:
Large high-sided pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
1 g
Saturated Fat
4 g
Sodium
1500 mg
Total Carb
60 g
Sugars
11 g
Protein
39 g
Fibre
7 g
Preparation
Make the tortilla chips
Preheat the oven to 450°F. Stack the tortillas and cut into 8 wedges. On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Toast in the oven, flipping halfway, 5 to 7 min., until golden brown. Set aside to cool.
Start the skillet
Meanwhile, halve the lime. In a large, high-sided pan, heat a drizzle of oil on medium-high. Sauté the squash and garlic, 4 to 6 min., until tender. Add the tomato sauce, ½ cup water (double for 4 portions), ½ the remaining spices and S&P. Cook, stirring frequently, 1 to 2 min., until beginning to thicken.
Continue the skillet
Pat the tilapia dry with paper towel; season with the remaining spices and S&P. To the pan of sauce, add the tilapia* and cook, partially covered, 3 to 5 min., until cooked through.
Finish the skillet
To the pan of sauce and tilapia, add the spinach and juice of ½ the lime. Cook, stirring frequently, 1 to 2 min., until the spinach has wilted.
Plate your dish
Divide the skillet and tortilla chips between your plates. Squeeze the juice from the remaining lime over. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
