Blackened Tilapia

Flaky tilapia fillets coated in a homemade, savory spice blend and quickly seared to a delicious blackened crust, complemented by a vibrant avocado and tomato salad.

• Prep: 10 min
• Cook: 8 min
• Total: 18 min
• Servings: 2
• Cuisine: American
• Difficulty: Easy
• Cost: $5.12/serving

Dietary

• Low-Carb
• Pescatarian
• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Paleo
• Low-Sugar
• High-Protein
• Whole30

Tags

• quick
• spicy

Ingredients

• 2 tilapias (about 4-6 ounces each)
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 0.5 teaspoon garlic powder
• 0.5 teaspoon onion powder
• 0.25 teaspoon ground cumin
• 0.25 teaspoon black pepper
• 1 cup cherry tomatoes (halved)
• 0.5 cup guacamole (pre-made)
• 0.25 cup red onion (chopped)
• 2 tablespoon lime juice
• 2 tablespoon fresh cilantro (chopped)

Instructions

1. Pat tilapia fillets dry with paper towels. In a small bowl, combine 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon ground cumin, and 1/4 teaspoon black pepper. Sprinkle generously over both sides of the tilapia.
2. Heat 1 tablespoon olive oil in a large non-stick skillet over medium-high heat until shimmering.
3. Carefully place tilapia fillets in the hot skillet. Cook for 3-4 minutes per side, or until fish is opaque, flaky, and has a darkened, crusty exterior.
4. While fish cooks, prepare the salad: In a medium bowl, gently combine halved cherry tomatoes, 1/2 cup pre-made guacamole, 1/4 cup chopped red onion, 2 tablespoons lime juice, and 2 tablespoons chopped fresh cilantro.
5. Serve the blackened tilapia immediately with the avocado-tomato salad on the side.

Notes

Adjust the spice blend to your preference. For an extra kick, add a pinch of cayenne pepper.

Nutrition (per serving)

• Calories: 396
• Protein: 31.5 g
• Carbohydrates: 13.2 g
• Fat: 19.2 g
• Fiber: 4.9 g
• Sodium: 212 mg
• Saturated Fat: 3 g
• Sugar: 3.8 g
• Cholesterol: 70 mg