Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a small bowl, whisk together 2 tablespoons of harissa paste, 1 tablespoon of freshly squeezed lime juice, 1 tablespoon of olive oil, 1 teaspoon of ground cumin, 1/2 teaspoon of garlic powder, 1/2 teaspoon of salt, and 1/4 teaspoon of freshly ground black pepper to create the vibrant harissa rub.

2. 2

   Pat 4 tilapia fillets dry thoroughly with paper towels, then generously coat both sides of each fillet with the prepared harissa rub, ensuring an even layer.

3. 3

   Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat until the oil is shimmering, then carefully place the seasoned tilapia fillets into the hot pan.

4. 4

   Pan-sear the tilapia fillets for 3 to 4 minutes per side, or until golden brown, opaque throughout, and they easily flake with a fork, ensuring proper cooking.

5. 5

   While the fish cooks, in a separate medium bowl, combine 2 cups of fresh corn kernels, 1 diced medium poblano pepper, 1/4 cup of finely diced red onion, 1/4 cup of chopped cilantro, and 1/4 cup of crumbled Cotija cheese, tossing gently to mix all the ingredients.

6. 6

   Drizzle the fresh corn and poblano salad with 1 tablespoon of olive oil and 1 tablespoon of freshly squeezed lime juice, then season with additional salt to taste and gently toss again to combine the dressing.

7. 7

   Serve the perfectly harissa-seared tilapia fillets immediately alongside generous portions of the fresh corn and poblano salad for a delightful and authentic Mexican-inspired meal.