Blackened tilapia with black beans and chile-lime salsa over brown rice | Sunbasket

Name: Blackened tilapia with black beans and chile-lime salsa over brown rice | Sunbasket
Ingredients: ½ cup quick-cooking long-grain brown rice; 1 organic red onion; 1 13.4 ounce carton cooked black beans; Sunbasket chile-lime salsa (tomatillos - lime juice - dried New Mexican chiles - garlic - kosher salt); Seafood options:; 2 sustainably raised skinless tilapia fillets (about 5½ ounces each); 2 sustainably raised Chilean skin-on salmon fillets (about 5 ounces each); 10 ounces wild jumbo shrimp; Sunbasket Tex-Mex seasoning blend (chili powder - onion powder - granulated garlic - sweet smoked paprika - dried Mexican oregano); 1 organic lime

sunbasket.com

This surfside dish takes us back to Baja, California. We season fresh fish with chili powder, sweet smoked paprika, and a little bit of Mexican oregano, then serve it over zesty cilantro-lime rice...

View Original

Share this recipe:

Ingredients

½ cup quick-cooking long-grain brown rice
1 organic red onion
1 13.4 ounce carton cooked black beans
Sunbasket chile-lime salsa (tomatillos - lime juice - dried New Mexican chiles - garlic - kosher salt)
Seafood options:
2 sustainably raised skinless tilapia fillets (about 5½ ounces each)
2 sustainably raised Chilean skin-on salmon fillets (about 5 ounces each)
10 ounces wild jumbo shrimp
Sunbasket Tex-Mex seasoning blend (chili powder - onion powder - granulated garlic - sweet smoked paprika - dried Mexican oregano)
1 organic lime