Lazy Girl Dinner - Blackened Tilapia
Blackened Tilapia with Mango Avocado Salsa and Cilantro Lime Rice
Ingredients
Tilapia:
4 tilapia fillets
2 tablespoons olive oil or melted butter
Blackening seasoning:
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 to 1 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon black pepper
Mango avocado salsa:
1 ripe mango, diced
1 avocado, diced
1/2 cup diced tomatoes
1/4 cup red onion, finely chopped
1 jalapeño, seeded and finely chopped
1/4 cup fresh cilantro, chopped
Juice of 1 to 2 limes
Salt and pepper to taste
Cilantro lime rice:
1 cup white rice
2 cups water or chicken broth
1 tablespoon butter or olive oil
1/2 teaspoon salt
1/4 cup fresh cilantro, chopped
Juice of 1 lime
Instructions
Cook the rice:
Rinse rice until water runs clear.
In a pot, combine rice, water or broth, butter, and salt.
Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
Remove from heat and let sit for 5 minutes.
Fluff rice and stir in cilantro and lime juice.
Make the salsa:
In a bowl, combine mango, avocado, tomatoes, red onion, jalapeño, and cilantro.
Add lime juice, salt, and pepper.
Gently mix and refrigerate until ready to serve.
Prepare the tilapia:
Mix all seasoning ingredients in a small bowl.
Pat tilapia dry and rub both sides with oil or butter.
Coat both sides evenly with the seasoning.
Cook the fish:
Heat a skillet over medium-high heat.
Cook tilapia for 3 to 4 minutes per side until blackened and flaky.
Serve:
Plate the cilantro lime rice.
Add tilapia and top with mango avocado salsa
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When I first tried blackened tilapia, I was amazed at how such a simple seasoning blend could transform a mild white fish into a flavorful dish. The combination of paprika, garlic powder, onion powder, dried thyme, oregano, and a touch of cayenne pepper creates a perfectly spiced crust that adds depth without overpowering the fish. Pairing the fish with a mango avocado salsa adds a wonderful contrast of sweet, creamy, and spicy notes. The fresh mango and avocado provide a cool balance to the warm spices, while the jalapeño adds just the right amount of heat. Sprinkling fresh cilantro and a squeeze of lime brightens the flavors further. The cilantro lime rice is an essential side that ties the dish together. Cooking the rice in chicken broth instead of water infuses it with flavor, and mixing in fresh cilantro and lime juice at the end gives it a fresh, vibrant finish. This meal is incredibly quick to prepare, making it ideal for when you want something easy but impressive. I especially love that all components – the blackened fish, salsa, and rice – can be prepped simultaneously. The recipe is also versatile: you can swap tilapia for other white fish like cod or catfish, and adjust the salsa ingredients based on what's in season or your preferences. For anyone looking to elevate a weeknight dinner without spending much time, this blackened tilapia with mango avocado salsa and cilantro lime rice is a great go-to. The colors on the plate are inviting, and the flavors strike a perfect balance between savory, sweet, and tangy. Plus, it's a crowd-pleaser whether served for family dinner or when you have guests over.
