4 - 6 servings
1 1/2 pounds tilapia fillets (about 4)
1/4 cup Geoffrey Michael's Cajun Breakdown Seasoning
1/4 cup butter (1/2 stick)
1/4 cup shelled pistachios, coarsely chopped
3 tablespoons chopped cilantro, for garnish
1 (8 ounce) bag H-E-B Avocado Chunks (1 cup)
1/2 cup sour cream
2 tablespoons Fat Tuesday Blend-a-Pak Margarita Mix or Rose's Sweetened Lime Juice
1 tablespoon chopped cilantro
Blend avocado sauce ingredients in a food processor or blender.
Chop pistachio kernels and set aside.
Place Cajun seasoning in a shallow bowl or on a plate; turn fillets in seasoning to coat both sides.
Heat a large nonstick skillet 2 minutes over medium-high heat.
Melt 2 tablespoons butter in skillet; cook fillets in 2 batches, 2 1/2 to 3 1/2 minutes per side until lightly browned.
Add remaining 2 tablespoons butter to skillet in between batches.
Place 1/3 cup avocado sauce on each individual plate; spread sauce out to form a circle.
Place fillet in center of circle.
Sprinkle pistachios evenly over fillets and sprinkle with cilantro.
No Nutritional Information Available
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