Baked Tilapia with Chile and Lime
Baked tilapa with chile and lime is a simple entree that's impressive enough for guests but also simple enough for a busy weeknight.
Ingredients
For the tilapia
- 1 tablespoon store-bought or homemade chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper
- Juice of 1 lime (about 2 tablespoons)
- 1 tablespoon olive oil
- 1 pound tilapia fillets* (3 to 4 fillets)
For the crema
- 1 avocado, halved, pitted, and sliced
- 1/2 cup fresh cilantro leaves
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Juice of 1 lime (about 2 tablespoons)
- 1/4 cup store-bought or homemade plain Greek yogurt, preferably full-fat
Instructions
Make the tilapia
- Preheat to 400°F (204°C). Adjust the oven rack to the center position and line a rimmed baking sheet with parchment paper.
- In a small bowl, mix together the chili powder, cumin, salt, pepper, cayenne, lime juice, and olive oil.
- Place the tilapia fillets on the prepared baking sheet and use a brush to coat each side of them with the marinade.
- Bake the fish until the edges begin to crisp and the flesh is moist and flaky, about 12 minutes.
Make the crema
- Meanwhile, in a blender or food processor, combine the avocado, cilantro, salt, pepper, lime juice, and yogurt. Blend until completely smooth, 1 to 2 minutes.
- Scoop and swoop the crema onto a serving plate. Add the tilapia and serve immediately.
Nutrition
Serving: 1portion | Calories: 241kcal | Carbohydrates: 8g | Protein: 26g | Fat: 13g | Saturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 57mg | Sodium: 683mg | Fiber: 4g | Sugar: 1g