Instead of opting for tried-and-true chicken, wow your tastebuds with mojo-seasoned tilapia or pork. Mojo features a blend of garlic, lime, pepper, orange and other spices that give it a fresh kick of citrus. (And, okay, if you really, really like chicken, mojo seasoning works great on it too.)
Utensils required:
Pork: casserole dish, oven, tongs/spatula, oven mitts, meat thermometer
Tilapia: nonstick pan, spatula, stove
Ingredients:
1 can of dry Mojo seasoning
Frozen tilapia filets and/or 1 small pork loin
Tilapia only: 3 tablespoons of butter (less than 1/2 a stick)
Time commitment: Less than 10 minutes for the tilapia; Pork takes 2-3 minutes to prepare and 22 minutes per pound to cook
Steps:
Tilapia:
1. Set the stove to medium heat. While the stovetop is heating, run the frozen (packaged) tilapia under warm water to thaw it. (If it’s solidly frozen, you may want to take it out an hour or two before cooking it so it has more time to thaw.)
2. Place three tablespoons of butter in the nonstick pan.
3. When the tilapia has thawed and the butter has melted, remove the tilapia from its package and liberally sprinkle one side with mojo seasoning.
4. Place the mojo-coated side facedown on the pan, then flavor the other side with the seasoning. Cook each side for about 2-3 minutes, or until the fish is lightly browned.
Pork:
1. Heat the oven to 350 degrees. While the oven heats, cut the pork loin in half. The white meat side is good for the mojo pork — you can use the dark meat to make pulled pork. (Check out the recipe here.)
2. Thoroughly apply mojo seasoning to the pork loin, coating its sides liberally. Next, place it in a casserole or baking dish.
3. Cook the pork for about 22 minutes per pound. (If you have a meat thermometer, the pork should reach an inside temperature of 150-160 degrees.)
4. Slice the pork loin and serve. Enjoy.
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Suggested sides: brown rice, steamed vegetables, side salad, green beans, corn, mashed potatoes, baked potato