My desire to turn on the oven for basically the past month has been zero. Firstly, because it’s been too freaking hot. Secondly, I ain’t got time for that. Solution? Southwest Grilled Tilapia Salad.

Like most of you, my summer has been crazy busy so far. We’re still working on a long list of projects for our not-so-new home and planning our wedding (T minus 2.5 months good God!) plus the usual things like work, seeing family, etc, etc. By the end of the day I. Am. Beat. So quick, easy, let’s-not-heat-up-the-house dinners are a must and this Southwest Grilled Tilapia Salad has been my rock for that.

Southwest Tilapia Salad On Marble COunter

These salads are filled with fresh flavor, yet only take minutes to whip together. Plus, did you know that it’s recommended to eat seafood twice a week? It’s got loads of nutrients, healthy fats, and is a great source of protein.

Southwest Grilled Tilapia Salad

If you aren’t super into the tilapia idea, you could easily sub some grilled chicken or tofu as the protein source. I’m all about flexible recipes and doing what you like best.

Southwest Tilapia Salad Fish Shot

If you’re days have been anything like mine this southwest grilled tilapia salad will be a LIFESAVER. Give it a try and let me know what you think!

Southwest Grilled Tilapia Salads
Author: 
Recipe type: Entree
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
These southwest tilapia salads are ready in 20 minutes, making for a quick and healthy weeknight dinner!
Ingredients
  • 2 Tilapia filets
  • ½ tsp each- Chili & garlic powder
  • ¼ tsp each- Cayenne powder & cumin
  • ⅔ cup brown rice, dry
  • ½ of a lime
  • 3 tbsp cilantro, roughly chopped
  • ¼ sweet onion, sliced
  • 4 cups lettuce, chopped
  • ¼ cup plain non-fat greek yogurt
  • ½ an avocado
  • ¼ cup red onion, sliced
  • ¼ cup salsa
  • salt and pepper to taste
Instructions
  1. Heat grill to medium high heat
  2. Combine spices and sprinkle onto tilapia filets
  3. Spray aluminum foil with non-stick spray, place each filet onto a piece of foil and fold to create a packet for each
  4. Skewer sweet onion slices onto a kebab stick
  5. Place both fish and onion onto grill for 10-15 minutes, turning onions halfway through
  6. Meanwhile, cook brown rice in a stovetop pot according to package directions, adding in juice from the lime. Stir in 2 tbsp cilantro when just about done cooking
  7. Assemble salads as follows: divide lettuce evenly and from left to right place one half of the following on each: Greek yogurt, avocado, sweet onion, red onion, rice, salsa, and ending with one full tilapia filet each. Top with remaining cilantro. Add a dash of salt and pepper if desired.
  8. Dig in!
Notes
This recipe can easily be multiplied for more than 2 servings, or divided in half to simply make one
Nutrition Information
Serving size: 1 salad Calories: 362 Fat: 10.5g Carbohydrates: 38.3g Protein: 31g

Looking for more ways to beat the heat and avoid the oven? Try these red white and blue fruit pops for dessert!

Southwest Grilled Tilapia Salad A simple and quick meal!