Sriracha Pecan Encrusted Tilapia

Switch up your meals by adding some spicy Sriracha encrusted fish. It’s a great source of protein, with a variety in texture and flavors. In under 30 minutes, you can have a delicious meal ready for dinner. Serve with turmeric rice (as pictured) or other rice and vegetables for a complete meal. If the pecans are too spicy for you, add ¼-½ cup breadcrumbs to the topping mixture.

Ingredients

• 5-10 tilapia filets

• 3-4 Tablespoons olive oil

• 1 small (3.75 oz) bag Sriracha Pecans

Directions

• If using frozen fish, thaw in the refrigerator over night.

• Preheat oven to 450℉ (232℃).

• Line a baking sheet with tin foil and lightly drizzle with olive oil.

• Blend Sriracha Pecans in a blender until it reaches a slightly coarse consistency, like bread crumbs.

• Pat tilapia filets dry with paper towel, and lightly drizzle with olive oil, about 1-1.5 teaspoon per filet.

• Spread the Sriracha Pecans over the fish, patting it into the fish.

• Bake for 15 minutes or until the internal temperature reaches 145℉ (62℃).

• Enjoy!