Sheet Pan Mexican Spiced Tilapia

Balances protein and fiber while limiting fat, sodium, and added sugar

Allergens: Fish

Total: 35 min • Prep: 10 min

Servings:
Ingredients

  • Green Bell Pepper

    1 unit

  • Corn

    1 unit

  • Red Onion

    1 unit

  • Tilapia

    11 ounce

  • Black Beans

    1 unit

  • Tomato

    1 unit

  • Lime

    1 unit

  • Guacamole

    4 tablespoon

  • Mexican Spice Blend

    1 tablespoon

  • Garlic Powder

    1 teaspoon

  • Cilantro

    ¼ ounce

  • Olive Oil

    4 teaspoon (tsp)

  • Black Pepper

    1 teaspoon (tsp)

  • Salt

    1 teaspoon (tsp)

Cooking steps
1
  • Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
  • Drain beans. Drain corn. Core, deseed, and dice bell pepper into ½-inch pieces. Halve, peel, and dice onion. Quarter lime. Dice tomato. Roughly chop cilantro.
Ingredient Quantities

  • Corn

    1 unit

  • Tomato

    1 unit

  • Lime

    1 unit

  • Cilantro

    ¼ ounce

2
  • Toss beans, corn, bell pepper, and half the onion on one side of a baking sheet with a large drizzle of olive oil, garlic powder, half the Mexican Spice Blend, salt, and pepper. (For 4 servings, spread veggies out across entire sheet.) Roast on top rack until veggies just begin to soften, 9-11 minutes (you’ll add tilapia to the sheet then!).
  • Meanwhile, in a small bowl (medium bowl for 4), combine juice from half the lime with as much remaining onion as you like. TIP: This will help soften the sharp flavor of raw onion.
Ingredient Quantities

  • Corn

    1 unit

  • Tilapia

    11 ounce

  • Lime

    1 unit

  • Mexican Spice Blend

    1 tablespoon

  • Garlic Powder

    1 teaspoon

  • Olive Oil

    4 teaspoon (tsp)

  • Salt

    1 teaspoon (tsp)

3
  • Pat tilapia* dry with paper towels. Lightly drizzle with olive oil; season with remaining Mexican Spice Blend, salt, and pepper.
  • Once veggies have roasted 9-11 minutes, lightly drizzle empty side of sheet with olive oil; carefully add tilapia. Roast on top rack until veggies are tender and fish is cooked through, 8-11 minutes more. (For 4 servings, leave veggies roasting; arrange tilapia on a second baking sheet and roast on middle rack.)
  • While fish and veggies roast, add tomato, cilantro, salt, and pepper to bowl with onion. Stir to combine.
Ingredient Quantities

  • Tilapia

    11 ounce

  • Tomato

    1 unit

  • Mexican Spice Blend

    1 tablespoon

  • Cilantro

    ¼ ounce

  • Olive Oil

    4 teaspoon (tsp)

  • Salt

    1 teaspoon (tsp)

4
  • Divide black bean jumble between plates; top with tilapia. Top with a squeeze of lime, guacamole, and pico (draining first). Serve.
Ingredient Quantities

  • Tilapia

    11 ounce

  • Lime

    1 unit

  • Guacamole

    4 tablespoon