Best 5 Mexican Rice And Tilapia Salad Recipes
Indulge in the vibrant flavors of Mexican cuisine with our tantalizing Mexican Rice and Tilapia Salad recipe. This delectable dish combines perfectly cooked Mexican rice, succulent tilapia fillets, and an array of colorful vegetables, all tossed in a zesty dressing. As a delightful bonus, we've included two additional recipes to satisfy your taste buds: a refreshing Pico de Gallo salsa and a creamy Avocado Crema. These recipes are not only bursting with flavor but also cater to various dietary needs, making them perfect for any occasion. Whether you're seeking a quick and easy weeknight meal or a showstopping dish for your next gathering, our Mexican Rice and Tilapia Salad, along with the Pico de Gallo and Avocado Crema, is sure to impress. So, gather your ingredients, put on your apron, and let's embark on a culinary adventure!
Let's cook with our recipes!
MEXICAN RICE SALAD
Ruth Bianchi from Apple Valley, Minnesota notes, "The recipe for this delicious, colorful salad has been in my family for years. My mother used to bring it to many different functions, and I'm carrying on her tradition."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a large saucepan, bring water and rice to a boil. Reduce heat; cover and simmer for 15 minutes. Remove from the heat. Let stand for 5 minutes or until rice is tender. Rinse rice with cold water and drain. Place in a large bowl. , In a small skillet, saute the green pepper, onion and carrot in oil until crisp-tender. Add garlic; cook 1 minute longer. Add to rice. Stir in the corn, beans, tomatoes, peanuts and cilantro. , In a small bowl, combine the oil, lemon juice, cayenne and cumin. Pour over rice mixture; stir to coat. Cover and refrigerate until serving.
Nutrition Facts : Calories 297 calories, Fat 20g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 124mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 4g fiber), Protein 7g protein.
MEXICAN BEAN AND RICE SALAD
Quick, fresh and tasty. I love the ingredients of this recipe.
Provided by TaraV1976
Categories Salad Grains Rice Salad Recipes
Time 1h20m
Yield 10
Number Of Ingredients 12
Steps:
- In a large salad bowl, combine the brown rice, kidney beans, black beans, corn, onion, green pepper, jalapeno peppers, lime zest and juice, cilantro, garlic, and cumin. Lightly toss all ingredients to mix well, and sprinkle with salt to taste.
- Refrigerate salad for 1 hour, toss again, and serve.
Nutrition Facts : Calories 162.4 calories, Carbohydrate 33 g, Fat 1.1 g, Fiber 7.7 g, Protein 7.2 g, SaturatedFat 0.2 g, Sodium 398.7 mg, Sugar 2.1 g
MEXICAN RICE SALAD
Provided by Food Network Kitchen
Time 10m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Whisk 3 tablespoons lime juice with 2 teaspoons each chipotle hot sauce and agave and 1/2 teaspoon kosher salt in a large bowl. Whisk in 1/4 cup olive oil. Add 1 1/2 cups cooked white rice, 1 chopped romaine heart, 3 chopped scallions, 1 cup halved cherry tomatoes, 1/2 cup crumbled queso fresco and 1/4 cup toasted pepitas.
TILAPIA WITH CUCUMBER SALAD
Light and crispy tilapia complete with salad can be on your dinner table in less than 30 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 14
Steps:
- In medium bowl, mix dressing ingredients. Stir in salad ingredients to coat.
- On plate, mix flour and seasoning. On second plate, place bread crumbs. In bowl, beat egg with fork. Coat fish with flour mixture. Dip into egg; coat well with bread crumbs.
- In 10-inch nonstick skillet, heat 2 tablespoons of the oil over medium-high heat. Add 2 fish fillets; cook 3 minutes. Carefully turn fish over. Reduce heat to medium; cook about 3 minutes longer or until fish flakes easily with fork. Repeat with remaining oil and fish. Serve fish topped with salad.
Nutrition Facts : Calories 440, Carbohydrate 29 g, Cholesterol 145 mg, Fat 3, Fiber 0 g, Protein 37 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 7 g, TransFat 0 g
MEXICAN RICE AND TILAPIA SALAD
A fresh green salad with sautéed tilapia is a filling dinner when Knorr® Fiesta Sides Mexican rice is added.
Provided by Tammy Lynn
Categories Knorr®
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Mix cumin and chili powder together and sprinkle over tilapia chunks to coat.
- Heat non-stick skillet over medium-high heat and melt buttery spread or oil. Saute tilapia on each side until cooked through, 2 to 3 minutes per side. Remove from pan and set aside.
- In same skillet, prepare Knorr® Fiesta SidesTM - Mexican Rice according to package directions. Transfer tilapia to the rice mixture.
- Divide lettuce between four salad bowls or plates. Divide the rice and tilapia mixture among the dishes. Top with tomatoes and onions. Serve with your favorite light dressing, such as Ranch.
Nutrition Facts : Calories 295 calories, Carbohydrate 14.2 g, Cholesterol 41 mg, Fat 5.2 g, Fiber 6.4 g, Protein 28.1 g, SaturatedFat 1 g, Sodium 104.5 mg, Sugar 2.1 g
Tips:
- Use fresh, high-quality ingredients: This will make a big difference in the overall flavor of your dish.
- Don't overcook the tilapia: It should be cooked through but still flaky and moist.
- Use a light hand with the salt: Tilapia can be easily over-salted.
- Add the lime juice and cilantro at the end: This will help to brighten the flavors of the dish.
- Serve the salad immediately: It's best enjoyed fresh.
Conclusion:
This Mexican rice and tilapia salad is a healthy, delicious, and easy-to-make meal. It's perfect for a quick lunch or dinner, and it's also great for potlucks and parties. With its combination of fresh, flavorful ingredients, this salad is sure to be a hit with everyone who tries it.
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