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
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5-10 tilapia filets
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3-4 Tablespoons olive oil
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1 small (3.75 oz) bag Sriracha Pecans
Directions
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If using frozen fish, thaw in the refrigerator over night.
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Preheat oven to 450℉ (232℃).
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Line a baking sheet with tin foil and lightly drizzle with olive oil.
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Blend Sriracha Pecans in a blender until it reaches a slightly coarse consistency, like bread crumbs.
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Pat tilapia filets dry with paper towel, and lightly drizzle with olive oil, about 1-1.5 teaspoon per filet.
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Spread the Sriracha Pecans over the fish, patting it into the fish.
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Bake for 15 minutes or until the internal temperature reaches 145℉ (62℃).
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Enjoy!