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.
Recipe - ST. LOUIS PARK (+Wines & Spirits)
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
- 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.
- In a medium mixing bowl, stir to combine the chili powder, cumin, garlic powder, cayenne, lime juice and olive oil.
- 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.
- 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.
- 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
Shop Ingredients
Makes 1 servings
L&B Chili Powder, 2.1 Ounce
$7.19$3.42/oz
L&B Ground Cumin, 1.7 Ounce
$6.49$3.82/oz
L&B Garlic Powder, 2.4 Ounce
Deal
$6.59 was $7.59$2.75/oz
L&B Cayenne Spice Ground Chile Pepper, 2.1 Ounce
Deal
$5.19 was $6.19$2.47/oz
Limes, 0.33 Pound
$0.82 avg/ea$2.49/lb
L&B Extra Virgin Olive Oil, 16.9 Ounce
Deal
$10.99 was $12.99$0.65/oz
Fresh All-Natural Tilapia Fillets, 0.5 Pound
$7.50 avg/ea$14.99/lb
Morton Coarse Kosher Salt, 3 Pound
$5.99$2.00/lb
L&B Organic White Basmati Rice, 16 Ounce
$4.49$0.28/oz
L&B Fresh Mango Salsa, 12 Ounce
$8.99$0.75/oz
Large Ripe Avocados, 1 Each
$2.49
Daisy Sour Cream, 8 Ounce
$2.29$0.29/oz
Limes, 0.33 Pound
$0.82 avg/ea$2.49/lb
Fresh Cilantro Bunch, 1 Each
$1.99
Morton Coarse Kosher Salt, 3 Pound
$5.99$2.00/lb
Directions
- 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.
- In a medium mixing bowl, stir to combine the chili powder, cumin, garlic powder, cayenne, lime juice and olive oil.
- 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.
- 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.
- Serve with rice and garnish with the avocado crema and L&B Fresh Mango Salsa.