Grilled Tilapia with Avocado
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in just over half an hour, yet tastes like something from a fancy restaurant. The beauty of grilled tilapia is how quickly it cooks while staying tender and flaky, and when you top it with fresh avocado salsa, you've got a restaurant quality meal that's also packed with heart healthy fats and lean protein. The avocado brings wonderful creaminess and nutrients that make this dish feel indulgent without weighing you down. Best of all, the ingredients are affordable and easy to find, making this an everyday winner that impresses every single time.
Ella x
Ingredients
- 4tilapia fillets(6 oz each)
- 2ripe avocados(diced)
- 4 tablespoonsfresh lime juice
- 237 mlred onion(finely diced)
- 1jalapeño pepper(minced, seeds removed)
- 237 mlfresh cilantro(chopped)
- 237 mlsour cream
- 2garlic cloves(minced)
- 3 tablespoonsolive oil
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 1 teaspooncumin
- 237 mlcherry tomatoes(halved)
Detail level
Instructions
- 1
Preheat your grill to medium-high heat (around 400°F). Pat tilapia fillets dry with paper towels and brush both sides lightly with 1 tablespoon of olive oil.
Tip: Drying the fish prevents sticking and helps create a nice sear.
- 2
In a small bowl, whisk together sea salt, black pepper, and cumin. Sprinkle this seasoning mixture evenly over both sides of each tilapia fillet.
- 3
Prepare the lime crema by combining sour cream, 1 tablespoon lime juice, minced garlic, and a pinch of salt in a small bowl. Set aside.
Tip: Make this ahead of time for easier assembly.
- 4
In another bowl, gently combine diced avocados, remaining 3 tablespoons lime juice, red onion, jalapeño, cherry tomatoes, and cilantro. Season with salt and pepper to taste. Cover with plastic wrap until serving.
Tip: The lime juice prevents the avocado from browning.
- 5
Oil your grill grates lightly with the remaining 2 tablespoons of olive oil to prevent sticking.
- 6
Place tilapia fillets on the preheated grill, skin-side up. Grill for 5-6 minutes without moving them, allowing a golden crust to form.
Tip: Resist the urge to flip too early; this ensures even cooking and prevents the delicate fish from breaking apart.
- 7
Carefully flip the fillets using a wide spatula and grill for another 4-5 minutes until the flesh is opaque and flakes easily with a fork.
Tip: The internal temperature should reach 145°F.
- 8
Transfer grilled tilapia to serving plates. Drizzle each fillet with lime crema, then top generously with the avocado salsa mixture.
Tip: Serve immediately while the fish is still warm for the best flavor contrast.
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