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Spicy Grilled Tilapia with Avocado Aioli


The buttery avocado sauce moistens this already tender fish filet and cools the spiciness of the seasonings.

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Makes 4 servings

Makes 4 servings
Makes 4 servings


  • 4 6 oz tilapia filets
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp ground cumin
  • 1 tbsp chili powder
  • Kosher salt and freshly ground black pepper
  • 1/4 cup Hellmann’s light or reduced fat mayonnaise
  • 3 garlic cloves, chopped
  • Juice of one lime (about 2 tbsp)
  • 1 small ripe avocado, peeled with seed removed
  • Low sodium chicken broth
  • Tabasco sauce (optional)
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  • 1

    Spray a grill pan or saute pan with non-stick vegetable spray. Rinse the fish filets with cold water and pat dry with paper towels. Combine the spices and 1/2 tsp salt in a small bowl, liberally sprinkle some of the mixture on both sides of each filet and set aside. Puree the mayonnaise, garlic, lime juice and avocado until smooth using a food processor or blender, adding enough of the chicken broth so mixture blends smoothly into a thick sauce. Transfer sauce to a small bowl and season with salt, pepper, and tabasco, if using.

  • 2

    Heat the grill pan over medium high heat until smoking and cook the filets for 3 minutes per side or until just opaque in the center; rule of thumb is 8-10 minutes per one inch of thickness of fish filets, measuring at the thickest point.

  • 3

    Transfer filets to plates and serve with a small dollop of avocado aioli on top.

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