Tilapia with Orange-Cucumber Salsa & Orzo

Servings: 4



For the Salsa:

  • 1⁄2 Cucumber, peel and small-diced
  • 2 Oranges, peeled and small-diced
  • *1⁄4 Red Onion, small-diced
  • 1 TBSP Minced Cilantro
  • 1⁄2 tsp Salt
  • 1⁄4 tsp Black Pepper
  • 8 oz Orzo, cooked according to package instructions
  • 1 Pint Cherry or Grape Tomatoes, halved lengthwise
  • 4 Tilapia Filets
  • 2 TBSP Texy-Mexy + 1⁄2 TBSP for Orzo
  • 1⁄4 Cup Olive Oil
  • 1 TBSP Minced Cilantro
Tilapia with Orange-Cucumber Salsa & Orzo

Notes* Omit the red onions if your kids won’t eat them. The salsa is just as good without it.


Step 1: 

Preheat the oven to 400 degrees F.

Step 2: 

Toss salsa ingredients together in a small bowl and refrigerate.

Step 3: 

In a sheet pan, place tilapia filets and tomatoes on the side.

Step 4: 

Season both the fish and tomatoes with 2 TBSP Texy Mexy and pour olive oil over both.

Step 5: 

Rub it on both sides of the fish.

Step 6: 

Cook for 12-14 minutes until fish is cooked through and tomatoes are blistered.

Step 7: 

Toss tomatoes with cooked orzo, 1 tsp Texy Mexy Blend and minced cilantro.

Step 8: 

To serve, place orzo in a dish, top with fish and garnish with salsa.