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Added by The Toasted Pine Nut

Switch up your weeknight dinner with this easy, low carb, and gluten-free Blackened Tilapia + Cilantro Lime Cauliflower Rice! It’s packed with flavor!


For the blackened tilapia:

  • 1 tsp. paprika
  • 1/2 tsp. Old Bay Seasoning
  • 1/4 tsp. chili powder
  • 1/4 tsp. oregano
  • 1 pinch sea salt
  • 1 lb. tilapia fillets
  • 1 tsp. olive oil

For the cauliflower rice:

  • 1 tsp. olive oil
  • 12 oz. riced cauliflower, fresh or frozen (about 2 cups or one head)
  • 1 Tbsp. coconut aminos or soy sauce
  • 1 tsp. lime juice
  • 1/2 tsp. garlic powder
  • 1/2 tsp. salt

Your favorite salsa, for serving


  1. Start by making the cauliflower rice. If you’re not using pre-riced cauliflower, go ahead and rice it with a box grater or food processor.
  2. Heat the olive oil in a large skillet over medium heat.
  3. Add the cauliflower and cook for 5-8 minutes until it starts to turn slightly golden brown.
  4. Add the coconut aminos or soy sauce, lime juice, garlic powder, and salt. Mix well and cook for 2 additional minutes. Remove from the heat and set aside.
  5. Mix together the paprika, Old Bay Seasoning, chili powder, oregano and salt.
  6. Pat the tilapia fillets with a paper towel to remove excess moisture. Rub the spice mixture all over the tilapia fillets.
  7. In another large skillet, heat the remaining oil for the fish over medium-high heat.
  8. Cook the tilapia in the skillet for about 3-4 minutes per side. The fish should be a rich, golden brown on each side.


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