Name: Mexican tilapia with sweet potato
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz tilapia fillets, patted dry; 1 1/2 medium sweet potatoes, cut into 1/2-inch wedges; 1 tbsp olive oil; 1 tsp chili powder; 1/2 tsp ground cumin; 1/4 tsp garlic powder; 3/4 tsp salt; 1 tsp lime juice; 1/3 cup fresh cilantro, chopped

Nutrition

Per serving

527 calories

Protein: 47g; 34% of calories
Carbs: 43g; 32% of calories
Fat: 20g; 34% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 25 min

Preheat the oven to 400°F. In a large bowl, toss the sweet potato wedges with half the olive oil, half the chili powder, and a pinch of salt.
Spread the potatoes on a half-sheet pan in a single layer. Roast for 25 to 30 minutes, flipping once halfway through, until tender and browned.
While the potatoes roast, mix the remaining chili powder, cumin, garlic powder, and a pinch of salt in a small bowl. Rub the spice mix evenly over both sides of the tilapia fillets.
While the potatoes roast, heat the remaining olive oil in a 12-inch nonstick skillet over medium-high heat. Add the tilapia and cook for 3 to 4 minutes, flip, and cook for 3 to 4 minutes more. Done when opaque and flakes easily, 145°F.
Remove the fish from the heat and drizzle with lime juice. Serve the tilapia alongside the roasted sweet potatoes and garnish with chopped cilantro.

Nutrition

Ingredients

Instructions

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