Chili-Lime Tilapia with Sautéed Bell Pepper Medley

Light and flaky tilapia fillets seasoned with a mild chili-lime blend, pan-seared quickly and served with a medley of tender, colorful bell peppers.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 2
• Cuisine: Latin
• Difficulty: Easy
• Cost: $3.86/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Pescatarian
• Keto
• Low-Carb
• High-Protein
• Paleo

Tags

• sauté
• quick
• healthy
• savory
• tangy
• fresh

Ingredients

• 8 ounce tilapia fillets
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 0.5 teaspoon garlic powder
• 0.25 teaspoon black pepper
• 1 pinch salt
• 1 lime (half juiced, half sliced for garnish)
• 1 red bell pepper (medium, thinly sliced)
• 1 green bell pepper (medium, thinly sliced)

Instructions

1. Pat tilapia fillets dry with paper towels. In a small bowl, combine 1 teaspoon of chili powder, 1/2 teaspoon of garlic powder, 1/4 teaspoon of black pepper, and 1 pinch of salt. Sprinkle the spice mixture evenly over both sides of the tilapia fillets.
2. Heat 1/2 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Add the seasoned tilapia and cook for 3-5 minutes per side, until opaque and flaky. Squeeze the juice from half of the lime over the cooked fish. Remove from skillet and set aside.
3. Add the remaining 1/2 tablespoon of olive oil to the same skillet. Add the sliced red and green bell peppers. Sauté for 5-7 minutes, stirring frequently, until tender-crisp.
4. Serve the chili-lime tilapia with the sautéed bell peppers. Garnish with fresh lime slices.

Notes

Ensure bell peppers are cooked to your desired tenderness, keeping them tender-crisp retains more nutrients.

Nutrition (per serving)

• Calories: 223
• Protein: 25.1 g
• Carbohydrates: 13 g
• Fat: 9 g
• Fiber: 3.8 g
• Sodium: 184 mg
• Saturated Fat: 1.5 g
• Sugar: 6.6 g
• Cholesterol: 55 mg