---
title: "Tex-Mex Tilapia"
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/tex-mex-tilapia-5bad426730006c1c8d622ba2
servings: 2
prep time: 5 minutes
cook time: 15 minutes
time required: 20 minutes
difficulty: Easy
allergens: [Milk, Wheat, Fish]
tags: [Spicy]
rating: 4.5
rating_count: 11000
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: The cilantro lime couscous gets rave reviews for its fresh, zesty taste.
  - theme: Suggestions
    text: The chipotle lime crema can taste overly smoky; consider using less chipotle powder.
image: "https://images.recipes.furrysalamander.com/tex-mex-tilapia.avif"
---

@veggie stock concentrate{1%pack}
@cilantro{1%bunch}
@lime{1%unit}
@panko breadcrumbs{1%pack}
@southwest spice blend{1%pack}
@couscous{1%pack}
@tilapia{2%fillets}
@sour cream{1%pack}
@chipotle powder{1%pack}
@green beans{1%pack}
@vegetable oil{2%tbsp}

Wash and dry all produce except green beans. Bring ¾ cup water, @veggie stock concentrate{1%pack}, and a pinch of salt to a boil in a #small pot{}. Finely chop @cilantro{1%bunch}. Cut @lime{1%unit} into wedges. Stir together @panko breadcrumbs{1%pack} and @southwest spice blend{1%pack} in a #shallow dish{}. Season with salt and pepper.

Once stock is boiling, add @couscous{1%pack} to #small pot{}. Cover, then remove from heat. Let stand, covered, until liquid is absorbed and grains are tender ~{5%minutes}.

Brush @tilapia{2%fillets} all over with @sour cream{1%pack}. Season with salt and pepper. Dip each fillet into panko mixture, coating all over and pressing to adhere.

Heat @vegetable oil{2%tbsp} in a #large pan{} over medium-high heat. Add tilapia to pan and cook until flesh is opaque and panko is golden brown ~{5%minutes} per side.

While fish cooks, combine remaining sour cream, a squeeze of lime, and @chipotle powder{1%pack} in a #small bowl{}. Season with salt and pepper. Pierce @green beans{1%pack} bag with a fork and place on a microwave-safe plate. Microwave on high until green beans are tender ~{4%minutes}, then carefully remove from bag.

Fluff couscous with a fork, then stir in half the cilantro and a squeeze of lime. Season with salt and pepper. Divide between plates, then place tilapia on top. Dollop with crema. Season green beans with salt and pepper and serve on the side. Sprinkle remaining cilantro over everything. Serve with any remaining lime wedges.