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Lime-Jalapeno Tilapia with Cilantro-Manchego-Pepita Pesto Zucchini Pasta

Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 2

Ingredients

  • For the pesto:
  • 3/4 cup grated Manchego cheese
  • 1/3 packed cup of cilantro leaves
  • 1/4 tsp salt or less
  • 2 tbsp deshelled roasted pepitas
  • 1 garlic clove minced
  • 3 tbsp extra virgin olive oil
  • pepper to taste
  • For the rest:
  • 2 tilapia filets
  • 1 lime
  • salt and pepper to taste
  • 6 thin slices of a jalapeno
  • 3 medium zucchinis Blade A

Instructions

  • Preheat the oven to 400 degrees. Place the tilapia filets on a baking tray lightly coated with cooking spray. Slice the lime in half and squeeze one half over one filet and the other half over the other filet. Season lightly with salt and pepper. Bake in the oven for 7 minutes. Then, take out, place 3 jalapeno slices on top of each filet and bake for another 3-5 minutes, or until tilapia is opaque and cooked through.
  • While the tilapia is roasting, place all of the ingredients for your pesto into a food processor. Pulse until creamy. Taste and adjust, if necessary.
  • In a large bowl, pour the pesto over the zucchini noodles and toss to combine thoroughly. Divide the noodles evenly onto two plates.
  • When the tilapia is done, top each bed of zucchini pasta with one filet. Enjoy!