Baked Tilapia with Chile and Lime

By Leite's Culinaria

Ingredients

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)
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

Prep Time10mins
Cook Time12mins
Servings4

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.