Tilapia with Avocado Cucumber Salsa
Tilapia with Avocado Cucumber Salsa is a light and refreshing dish that offers a perfect balance of flavors. The mild, flaky tilapia is perfectly complemented by the zesty and vibrant salsa, making it an ideal option for a quick, healthy meal. This dish is not only delicious but also packed with nutritious ingredients, making it suitable for a variety of diets, including keto, paleo, and gluten-free.
Ingredients
For the Tilapia:
- 4 tilapia fillets (fresh or thawed if frozen)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Avocado Cucumber Salsa:
- 2 ripe avocados, diced
- 1 large cucumber, diced
- 1 cup cherry or grape tomatoes, quartered
- 1 small red onion, finely chopped
- 1 tablespoon fresh cilantro, chopped
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- Salt and pepper, to taste
Instructions
Prepare the Tilapia:
- Pat the tilapia fillets dry with paper towels to remove excess moisture.Drizzle olive oil over both sides of the fillets, then season with garlic powder, paprika, salt, and pepper.
Cook the Tilapia:
- Heat a non-stick pan over medium-high heat and add the seasoned tilapia fillets.Cook the fillets for 3-4 minutes on each side, or until they are golden brown and opaque, and the fish flakes easily with a fork.
Make the Avocado Cucumber Salsa:
- In a mixing bowl, combine the diced avocados, cucumber, tomatoes, red onion, and cilantro.Drizzle with olive oil and lemon juice, then season with salt and pepper to taste.Toss everything together until well combined.
Serve:
- Place the cooked tilapia fillets on a plate, then top with the fresh avocado cucumber salsa.Serve immediately and enjoy!
Notes
- For an added kick, you can incorporate diced jalapeños or red pepper flakes into the salsa.
- If you prefer a smokier flavor, try grilling the tilapia fillets instead of pan-frying them.
- The salsa can be made ahead of time and stored in the fridge for up to 2 hours before serving.
- You can also serve this dish with rice, quinoa, or a light salad for a complete meal.