Blackened Tilapia with Cucumber Avocado Salsa [21 Day Fix]
- Author: Annie Chesson
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 mins
- Yield: 1 serving 1x
- 1 tilapia fillet
- 2 teaspoons olive oil
- For the blackening seasoning:
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- For the salsa:
- 1 cup finely diced cucumber, peeled and seeds scooped out
- 1 tablespoon finely minced red onion
- 1/2 jalapeno, seeds and ribs removed, finely minced
- 1 tablespoon cilantro, chopped
- 1/2 avocado, diced into small cubes
- 1 tablespoon fresh lime juice
- For the salsa, add the cucumber, red onion, jalapeño, cilantro, and lime juice into a medium bowl. Stir together and season to taste with salt and pepper
- Add your avocado gently – fold it into the salsa so it doesn’t mash. You want it to stay in cubes
- Let this sit in the fridge until the fish is ready
- For the blackening seasoning, stir all the spices together in a small bowl
- Lay out your tilapia fillet and season each side with 1 teaspoon of blackening seasoning. Rub the seasoning around with your hands so that it evenly coats both sides of the fish
- Heat a pan over medium-high heat with 2 teaspoons of olive oil
- When the pan is hot, add your fish
- Let it cook until both sides are blackened and the fish is cooked through
- Serve and heap the cucumber avocado salsa on top!
