Blackened Tilapia with Salsa and Avocado
Cara Striegold
ingredients
- 2 4 oz Tilapia Fillet, skinless and boneless
- 4 tsp Taco Seasoning or Cajun Blackening Spices
- 4 tbsp Peach Mango Salsa
- 1/2 Avocado, sliced
- 6 Cherry Tomatoes, halved
- 1 Lime
directions
- 1
Heat skillet to a medium-high temperature. Sprinkle the fillets on both sides with the seasoning. When the skillet is hot, add the fillet.
- 2
While the fish is cooking, slice the avocado and cherry tomatoes* and arrange on a plate.
- 3
Turn the fish after about four minutes, and cook until flaky and opaque. Squeeze the lime over the fish, spoon the salsa on, and place over the avocado and tomatoes.
- 4
*You may cook the cherry tomatoes for a few minutes in the oven at 350° if desired.
notes
Nutritional Information per Serving: Calories 227, Fat 8g, Sodium 518mg, Carbohydrate 18g, Fiber 4.5g, Sugars 4.4g, Protein 22.8g
Source: Cara Striegold
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