The best deal at the fish market usually involves tilapia. Use this yummy fish to make my fabulous Cilantro Lime Tilapia with Avocado! The avocado is folded into some homemade Pico de Gallo, which cuts through the fish’s richness. To make this recipe, simply season your tilapia in rice vinegar, olive oil, lime juice, and fresh cilantro. Then, pan-fry the fish until golden and cooked through. Next, make your salsa by combining avocado, tomato, red onion, lime and cilantro. Then, top your fish with the flavorful salsa. What a healthy dinner! When you’re in the mood for fish, try my Cilantro Lime Tilapia with Avocado.
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What Are the Health Benefits to This Dish?
As you may know, I am a huge fan of fish due to its high levels of good fats. These good fats in question are Omega-3 fatty acids, which our bodies need but do not produce on their own. We need to get these nutrients from outside sources such as seafood, but also avocado! Avocado has a high amount of good fats as well, making this dish a real healthy powerhouse. Tomatoes add lycopene and limes add potassium. Finally, cilantro is a great source of antioxidants.
I love dishes that are not only healthy, but are scrumptious. For more healthy recipes, try my Simple Cabbage Soup Recipe!
Ingredients in Cilantro Lime Tilapia with Avocado
- extra virgin olive oil
- rice wine vinegar
- lime juice
- cilantro
- tilapia fillets
- Roma tomatoes
- avocado
- red onion
- salt
How to Make Cilantro Lime Tilapia with Avocado
In a medium-sized mixing bowl or shallow baking dish, combine the oil, rice wine vinegar, lime juice, and cilantro.
Place the fillets in the marinade, and flip them over to coat both sides, then set aside while making the Avocado Pico de Gallo.
Combine the tomatoes, avocado, red onion, and cilantro in a medium-sized mixing bowl and season with salt to taste.
Squeeze some fresh lime juice on the Pico for flavor and to keep the avocados from browning, then set aside.
Heat a large skillet over medium-high heat and remove the tilapia fillets from the marinade, allowing the excess to drip off. Discard the leftover marinade. Cook the fish in batches as to not crowd the skillet.
At this point, you may want to add an additional swirl of olive oil to your skillet, or spray with nonstick cooking spray. Cook the tilapia until the fish turns white and flakes easily, 2-3 minutes on each side. The fish will be tender and might tear when flipping it. Use a flexible fish spatula for best results.
Serve with ½ cup of the Avocado Pico de Gallo, and extra cilantro and lime wedges if desired.
Cilantro Lime Tilapia with Avocado
Ingredients
- 1 tbsp extra virgin olive oil
- 1 tbsp seasoned rice wine vinegar
- 2 tbsp lime juice
- 2 tbsp fresh cilantro, chopped
- 4 4 oz. tilapia fillets
Avocado Pico de Gallo:
- 2 Roma tomatoes, chopped
- 1/2 avocado, diced
- 1/4 cup red onion, diced
- 2 tbsp chopped cilantro
- salt, to taste
- lime, to squeeze
Instructions
- In a medium-sized mixing bowl or shallow baking dish, combine the oil, rice wine vinegar, lime juice, and cilantro.
- Place the fillets in the marinade, and flip them over to coat both sides, then set aside while making the Avocado Pico de Gallo.
- Combine the tomatoes, avocado, red onion, and cilantro in a medium-sized mixing bowl and season with salt to taste.
- Squeeze some fresh lime juice on the Pico for flavor and to keep the avocados from browning, then set aside.
- Heat a large skillet over medium-high heat and remove the tilapia fillets from the marinade, allowing the excess to drip off. Discard the leftover marinade. Cook the fish in batches as to not crowd the skillet.
- At this point, you may want to add an additional swirl of olive oil to your skillet, or spray with nonstick cooking spray. Cook the tilapia until the fish turns white and flakes easily, 2-3 minutes on each side. The fish will be tender and might tear when flipping it. Use a flexible fish spatula for best results.
- Serve with ½ cup of the Avocado Pico de Gallo, and extra cilantro and lime wedges if desired.
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