This was fresh, flavorful, and made me think of the beach and sand. It's slightly more net carbs than I prefer to do for dinner, but if you plan for it, this could definitely be part of your macro-friendly meal.
INGREDIENTS:
3.5 oz diced mango (preserve any juice that may accompany it as you slice it)
1 Roma tomato, diced
1 lime
0.5tsp crushed red pepper flakes (more to taste)
6.5 oz cauliflower rice
2-5 oz tilapia fillets
1 tsp paprika & orange spice blend (equal parts paprika and fresh/dried orange zest with black pepper, salt, and cumin)
0.25 oz shredded, unsweetened coconut
2 oz creamy chimichurri sauce
1 tsp keto-friendly granulated sweetener
DIRECTIONS:
- Zest the lime with a microplane over a small bowl, then cut the lime in quarters.
- Place mango, tomato, sweetener, and juice from two lime wedges into a small bowl. Add crushed red pepper and stir to combine.
- Heat a medium non-stick pan over medium-high heat. Add cooking oil/spray. Add cauliflower rice to hot pan, stirring for 3-4 minutes until lightly browned. Remove from heat.
- Pat tilapia fillets dry with paper towels. Season with paprika-orange spice blend.
- Heat large non-stick pan over medium-high heat. Add cooking oil/spray. Add tilapia to hot pan, searing for 2-3 minutes on each side, or until tilapia is fully cooked.
- Add lime zest and coconut to the pan with cauliflower rice. Add salt/pepper to tase. Stir to combine.
- Divide coconut-lime cauliflower rice and the tilapia between plates. Spoon mango salsa over the fish. Drizzle with creamy chimichurri sauce to taste. Garnish with lime wedge.
MACRO INFO:
390 Calories, 18g Net Carbs, 33g Protein, 20g Fat
Kommentare