Quick Tilapia with Chunky Salsa
Enjoy our Quick Tilapia with Chunky Salsa – a healthy, easy-to-make dish featuring pan-seared tilapia and fresh avocado salsa.
Looking for a quick, healthy, and flavorful dish? Our Quick Tilapia with Chunky Salsa is just the answer! This recipe features pan-seared, seasoned tilapia fillets topped with a vibrant, fresh salsa made from ripe avocados, tomatoes, purple onion, and cilantro – all ready in under 30 minutes.
Why make this Quick Tilapia with Chunky Salsa
- Whip It Up In No Time: Hey, we get it – life’s busy! That’s why this recipe is a winner. You can have a delicious meal on the table in under 30 minutes.
- Packed With Good Stuff: This isn’t just any old dish. It’s brimming with lean protein from the tilapia and loaded with healthy fats and vitamins from the fresh avocado salsa. It’s like a nutrient party on your plate!
- Make It Your Own: One of the best things about this recipe? It’s super flexible. Love a bit of spice? Go ahead and add some extra heat to the tilapia. Not a fan of onions? No problem, just leave ’em out of the salsa. This dish is all about making it work for you.
Variations for Quick Tilapia with Chunky Salsa
- Switch out the Star of the Show: Fancy something other than tilapia? No problem, try this recipe with salmon or cod instead. If you’re not into seafood, chicken breasts or tofu can also do the trick.
- Play with Flavors: Don’t be afraid to experiment with the seasonings. Maybe a dash of Mediterranean herbs like oregano or dill tickles your fancy? Or perhaps a Cajun-style blackening spice mix for a little southern flair?
- Jazz up the Salsa: Feel like getting creative with the salsa? Go for it! Chuck in some crunchy bell peppers or sweet corn. Even fruits like mango or pineapple can add a delightful twist.
- Change the Salsa Style: Not a fan of chunky salsa? How about a smooth, creamy avocado sauce instead? Just blend avocado with lime juice, garlic, and cilantro. Or give pico de gallo or a roasted tomato salsa a shot.
- Fire up the Grill: If you’ve got a grill and aren’t afraid to use it, why not grill the tilapia? It’ll add a lovely smoky flavor. Just remember to oil those grates to keep your fish from sticking.
Can I make the salsa ahead of time?.
The salsa can be made a few hours ahead of time, but it’s best to add the avocado close to serving time to prevent it from browning.
How should I store leftovers?
Store leftover tilapia and salsa separately in airtight containers in the refrigerator. They should be consumed within 2 days for the best quality.
Ingredients for this Recipe
- Tilapia: Fresh is best! Your tilapia should be light pink and firm to the touch. If it’s slimy or smells like old fish, steer clear.
- Avocado: You’re looking for that sweet spot of ripeness. It should have a little give when you squeeze it, but not feel like there’s a marshmallow inside. And remember, color can be deceiving, so it’s all about the feel.
- Tomatoes: Go for tomatoes that are bright, firm and unblemished. They should smell slightly sweet, not sour or overly earthy.
- Purple Onion: A good onion has a dry, papery skin and feels heavy for its size. If it’s got soft spots or any signs of mold, it’s a no-go.
- Cilantro: Fresh cilantro is bright green and smells a bit citrusy. If the leaves are wilted or turning brown, it’s past its prime.
- Spices: Old spices are like a dull knife: they just don’t cut it. If you can’t remember when you bought them, it might be time for a spice rack refresh.
Tips for Quick Tilapia with Chunky Salsa
- Tilapia Cooking Tips: When cooking the tilapia, make sure your pan is hot before adding the fish to get a nice sear. Don’t move the fish around too much in the pan; let it cook undisturbed so it can develop a nice crust.
- Keep the Avocado Fresh: To prevent the avocado in your salsa from browning, toss the chopped avocado in a little lime or lemon juice. The acidity will help keep it fresh and vibrant.
- Customize Your Salsa: Don’t be afraid to make the salsa your own! Try adding other veggies like corn or bell peppers, or even some fruit like mango or pineapple for a sweet twist. Adjust the heat with more or less jalapeno as per your preference.
- Use Fresh Spices: For the best flavor, make sure your spices are fresh. Spices lose flavor over time, so if your spices are old, they won’t provide as much flavor.
- Balancing Flavors in the Salsa: A good salsa has a balance of flavors. Taste your salsa before serving and adjust as needed. If it’s too spicy, add more avocado or tomato. If it’s too tangy, add a pinch of sugar.
- Rest the Fish: Let the fish rest for a few minutes after cooking before serving. This allows the juices to redistribute throughout the fish, making it more flavorful and moist.
Want More Fish Recipes?
Almond Crusted Tilapia
Pan Seared Chilean Sea Bass
Blackened Mahi Mahi with Mango Salsa
Quick Tilapia with Chunky Salsa
Enjoy our Quick Tilapia with Chunky Salsa – a healthy, easy-to-make dish featuring pan-seared tilapia and fresh avocado salsa.
Print Recipe
Ingredients
- 4 tilapia filets
- 1 tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp cumin
- 1/2 tsp cayenne pepper
- pinch salt and pepper
Chunky Avocado Salsa
- 2 avocados
- 1/2 purple onion
- 2 tomatoes, medium
- 1/4 cup cilantro
- 1 lime juice
- salt and pepper to taste
Instructions
- Rinse the tilapia fillets and pat them dry.
- In a small bowl, mix together the paprika, garlic powder, onion powder, cumin, and cayenne pepper.
- Season both sides of the tilapia fillets with salt, pepper, and the spice mixture.
- Heat the olive oil in a large non-stick pan over medium-high heat.
- Once the oil is hot, add the tilapia fillets. Cook for about 4-5 minutes on each side, or until the fish is opaque and flakes easily with a fork. Remove from the pan and set aside.
- In a large bowl, combine the diced avocados, tomatoes, purple onion, and chopped cilantro. Squeeze the juice of one lime over the top, and season with salt and pepper to taste. Toss gently to mix.
- Plate the cooked tilapia fillets and top each one with a generous portion of the chunky avocado salsa. Serve immediately.
Notes
- Tilapia Cooking Tips: When cooking the tilapia, make sure your pan is hot before adding the fish to get a nice sear. Don’t move the fish around too much in the pan; let it cook undisturbed so it can develop a nice crust.
- Keep the Avocado Fresh: To prevent the avocado in your salsa from browning, toss the chopped avocado in a little lime or lemon juice. The acidity will help keep it fresh and vibrant.
- Customize Your Salsa: Don’t be afraid to make the salsa your own! Try adding other veggies like corn or bell peppers, or even some fruit like mango or pineapple for a sweet twist. Adjust the heat with more or less jalapeno as per your preference.
- Use Fresh Spices: For the best flavor, make sure your spices are fresh. Spices lose flavor over time, so if your spices are old, they won’t provide as much flavor.
- Balancing Flavors in the Salsa: A good salsa has a balance of flavors. Taste your salsa before serving and adjust as needed. If it’s too spicy, add more avocado or tomato. If it’s too tangy, add a pinch of sugar.
- Rest the Fish: Let the fish rest for a few minutes after cooking before serving. This allows the juices to redistribute throughout the fish, making it more flavorful and moist.
Nutrition
Serving: 1g | Calories: 380kcal | Carbohydrates: 14g | Protein: 37g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 85mg | Sodium: 101mg | Potassium: 1213mg | Fiber: 8g | Sugar: 3g | Vitamin A: 1084IU | Vitamin C: 22mg | Calcium: 46mg | Iron: 2mg
Servings: 4 people
Calories: 380kcal
