Southwest Spiced Tilapia with Avocado Salad

Quick-seared tilapia fillets seasoned with mild Southwest spices, served with a refreshing and creamy avocado and cilantro salad.

• Prep: 10 min
• Cook: 10 min
• Total: 20 min
• Servings: 2
• Cuisine: Latin
• Difficulty: Easy
• Cost: $4.52/serving

Dietary

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

Tags

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

Ingredients

• 0.75 pound tilapia fillets
• 1 tablespoon olive oil
• 1 teaspoon chili powder (salt-free)
• 0.5 teaspoon ground cumin
• 0.25 teaspoon garlic powder
• 0.25 teaspoon black pepper
• 1 avocado (ripe, diced)
• 1 cup romaine lettuce (chopped)
• 0.25 cup fresh cilantro (chopped)
• 2 tablespoon lime juice
• 0.25 red onion (small, very thinly sliced or minced)

Instructions

1. Pat tilapia fillets dry. In a small bowl, combine chili powder, ground cumin, garlic powder, and black pepper. Rub the spice mixture generously over both sides of the tilapia fillets.
2. Heat olive oil in a large non-stick skillet over medium-high heat. Add seasoned tilapia and cook for 3-5 minutes per side, or until fish is opaque and flakes easily with a fork.
3. While fish cooks, prepare the avocado salad. In a medium bowl, gently combine diced avocado, chopped romaine lettuce, chopped fresh cilantro, very thinly sliced red onion, and lime juice. Toss gently to combine.
4. Serve the cooked tilapia fillets immediately with the avocado salad on the side.

Notes

For the avocado salad, prepare it just before serving to prevent the avocado from browning.

Nutrition (per serving)

• Calories: 384
• Protein: 36.9 g
• Carbohydrates: 11.8 g
• Fat: 23.8 g
• Fiber: 6.4 g
• Sodium: 143 mg
• Saturated Fat: 3.5 g
• Sugar: 1.6 g
• Cholesterol: 83 mg