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!
- 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
Toss cabbage, carrots, peppers, cilantro and onions together in a large bowl.
In a separate bowl whisk together lime juice, honey, minced garlic, olive oil, and one drop of Cumin oil.
Slowly add the dressing to the tossed vegetables and mix until combined. Set aside.
Combine paprika, brown sugar, garlic powder, onion powder, salt, Cumin oil, chili powder, black pepper, and oregano in a small bowl.
Spoon seasoning onto the fish fillets, evenly covering both sides.
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.
Serve fish with coleslaw.
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