Recipe Files: Chili Lime Tilapia

It's been a bit since I shared a new recipe with you all  (and I actually just realized there was one I made over a month ago that I never shared, either).

Since getting back from vacation, I've been trying to get my body back into a healthy groove so I went in search of more healthy recipes, and came across this one for chili lime tilapia:

This one is really easy and can be done on the grill, in a crock pot, or the oven!

What You Need:

-1 lb tilapia filets (I used frozen ones and thawed them)
-1 bag baby spinach
-1 lime
-1 Tbsp chili powder
-1Tbsp garlic powder
-1 Tbsp minced shallot
-sea salt/black pepper to taste
-olive oil
*tilapia filets not pictured here but you definitely need them :)

What You Do:
1. Rinse each filet and pat dry. Put salt and pepper on both sides of your filets.

2. In a small bowl, mix together the lime juice from your lime, chili powder and garlic powder. You may need to add in a little more lime juice to make it easier to spread (I used the concentrate kind since I'd already squeezed out all my lime). Spread a thin layer on both sides of the filets.

3. Spread out tin foil for each filet that you have (mine were smaller, so I had 7). Put a handful of spinach leaves on each piece of tin foil. Add a bit of olive oil to each spinach bunch (about 1/4 tsp).

4. Put your filets with their seasoning on top of each spinach bunch. Top each filet with some of your minced shallot. Add another squeeze of lime juice on top of each filet (or a slice of lime if you want--I didn't do that). 

(There are two filets pictured on one foil--don't do this. Each filet should have it's own piece of foil)

5. Fold each piece of foil into an airtight packet. Grill each piece for about 3-4 minutes on each side (original recipe said 5 minutes total, but our filets were thin and we still needed to add them back on the grill for another 2 minutes).

If you do this in the oven, cook them, in the packets, at 350 for 15-20 minutes.

In the crock pot, cook the packets on LOW for 2-3 hours.

Serve up and enjoy! The baby spinach tastes SO good because it gets all soft and absorbs the extra flavor from the fish seasoning. YUM!

Clean up is a breeze, too, since it's mainly the foil, and you just throw that into the recycle bin!

I've got another healthy and CRAZY tasty dish coming up (plus the other one I forgot to share with you all a month or so ago). Stay tuned, you're gonna wanna try ALL of these!