Blackened Tilapia with Cucumber Avocado Salsa [21 Day Fix]

4.3 from 6 reviews


  • 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


  1. 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
  2. Add your avocado gently – fold it into the salsa so it doesn’t mash. You want it to stay in cubes
  3. Let this sit in the fridge until the fish is ready
  4. For the blackening seasoning, stir all the spices together in a small bowl
  5. 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
  6. Heat a pan over medium-high heat with 2 teaspoons of olive oil
  7. When the pan is hot, add your fish
  8. Let it cook until both sides are blackened and the fish is cooked through
  9. Serve and heap the cucumber avocado salsa on top!