Sometimes coming up with weeknight dinners can be exhausting! I use this pan-seared tilapia recipe for a fresh, healthy, and easy to make a healthy dinner on my busiest days
Sometimes coming up with weeknight dinners can be exhausting! I use this pan-seared tilapia recipe for a fresh, healthy, and easy to make a healthy dinner on my busiest days. I’m not a big fan of Cumin—but when I used this, I was impressed that it didn’t taste like taco seasoning. The doTERRA Cumin Essential Oil is used in perfectly for this fish and coleslaw!
Ingredients
- 1 tbsp smoked paprika
- 1 tsp brown sugar
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1-2 drops doTERRA Cumin Essential Oil
- 1/4 tsp chili powder
- 1/4 tsp black pepper
- 1/4 tsp oregano
- 1 lbs tilapia fillet
- 1 tbsp olive oil
Honey Lime Coleslaw
- 1 cup thinly sliced green cabbage
- 1 cup thinly sliced red cabbage
- 1 cup shredded carrots
- 1 thinly sliced red bell pepper
- 1/2 cup sliced green onions
- 2 tbsp lime juice
- 1 tbsp honey
- 1 garlic clove (minced)
- 2 tbsp olive oil
- 1/4 cup cilantro (finely chopped)
- 1 drop doTERRA Cumin Essential Oil
Instructions
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Toss cabbage, carrots, peppers, cilantro and onions together in a large bowl.
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In a separate bowl whisk together lime juice, honey, minced garlic, olive oil, and one drop of Cumin oil.
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Slowly add the dressing to the tossed vegetables and mix until combined. Set aside.
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Combine paprika, brown sugar, garlic powder, onion powder, salt, Cumin oil, chili powder, black pepper, and oregano in a small bowl.
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Spoon seasoning onto the fish fillets, evenly covering both sides.
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Heat olive oil in a large sauté pan or a cast iron skillet on medium heat. Add seasoned fish to the pan, and cook each side for two to three minutes.
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Serve fish with coleslaw.
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