.
home
Search in
The following text field is used to search for items. Type your search term to find items.
home
Search in
The following text field is used to search for items. Type your search term to find items.
0
Chili Lime Baked TilapiaChili Lime Baked Tilapia

Chili Lime Baked Tilapia

A light Tilapia dish is perfect for weeknight dinner any night. Using sour cream, you can add a delicate sauce that complements the fish beautifully. The bright mango salsa provides fruitiness and texture to this dish for a sensational eating experience that the whole family can enjoy. Whether you’re hosting guests or making dinner for two, this recipe is one to save.
Logo
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: Chili Lime Baked Tilapia
Chili Lime Baked Tilapia
Prep Time20 Minutes
Servings1
Cook Time10 Minutes
Ingredients
FOR THE TILAPIA: 2 tablespoons chili powder
1 tablespoon plus 1 teaspoon ground cumin
2 teaspoons garlic powder
Pinch cayenne pepper
2 tablespoons freshly squeezed lime juice
2 tablespoons extra virgin olive oil
4 tilapia fillets
Kosher salt, to taste
Cooked white rice, for serving
L&B Fresh Mango Salsa, for serving
FOR THE AVOCADO CREMA: 1 avocado
½ cup sour cream
Juice of 1 lime
ÂĽ bunch cilantro, plus more for serving
Kosher salt, to taste
Directions
  1. TO MAKE THE TILAPIA: Place an oven rack in the second-to-top position. Heat the oven to high broil. Line a rimmed sheet pan with aluminum foil. Set aside.
  2. In a medium mixing bowl, stir to combine the chili powder, cumin, garlic powder, cayenne, lime juice and olive oil. 
  3. Pat the tilapia fillets dry with paper towels and season both sides with salt. Gently add them to the bowl, one at a time, flipping once to coat both sides. Transfer the fillets to the prepared sheet pan. Broil for 5 to 10 minutes, checking periodically, until crispy on the edges and the tilapia easily flakes with a fork.  
  4. TO MAKE THE AVOCADO CREMA: In a blender, combine the avocado, sour cream, cilantro and lime juice. Blend on high until smooth and season with salt to taste. 
  5. Serve with rice and garnish with the avocado crema and L&B Fresh Mango Salsa. 
20 minutes
Prep Time
10 minutes
Cook Time
1
Servings

Directions

  1. TO MAKE THE TILAPIA: Place an oven rack in the second-to-top position. Heat the oven to high broil. Line a rimmed sheet pan with aluminum foil. Set aside.
  2. In a medium mixing bowl, stir to combine the chili powder, cumin, garlic powder, cayenne, lime juice and olive oil. 
  3. Pat the tilapia fillets dry with paper towels and season both sides with salt. Gently add them to the bowl, one at a time, flipping once to coat both sides. Transfer the fillets to the prepared sheet pan. Broil for 5 to 10 minutes, checking periodically, until crispy on the edges and the tilapia easily flakes with a fork.  
  4. TO MAKE THE AVOCADO CREMA: In a blender, combine the avocado, sour cream, cilantro and lime juice. Blend on high until smooth and season with salt to taste. 
  5. Serve with rice and garnish with the avocado crema and L&B Fresh Mango Salsa.