Chimichurri Tilapia with Tacu Tacu

by Walther Adrianzen

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Low Sugar

Low Sodium

High Protein

Pescatarian Diet

Nut Free

This is comfort food through a distinctly Peruvian lens. At the heart is tacu tacu—a soulful mix of jasmine rice and brown lentils, laced with garlic and onion. It’s served beneath a tender tilapia fillet, marinated in a bright, herby chimichurri, alongside a Greek-Peruvian salad: a refreshing mix of cucumbers, char-grilled bell peppers, and crumbly queso fresco. A ponzu-spiked criolla dressing lets you dial up the flavor as much, or as little, as you like.

Nutritional facts

Protein

54g

Carbs

63g

Calories

770

Fat

34g

Ingredients

Soy Sauce, Salt, Garlic, Cucumber, Queso fresco, Canola and Olive Oil Blend, Bay Leaf, Oregano, Red Onion, Canned Roasted Red Peppers, Red Wine Vinegar, Garlic Powder, Black Pepper, Cumin, Tilapia, Garlic, Sugar, Jasmine Rice, Kosher Salt, Monosodium Glutamate, Brown Lentils, Lemon Juice, Red Bell Pepper, Italian Parsley

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