Hi all– This is just another example of “everything tastes better with avocado.” The spicy chili tilapia has just enough spice and the smooth avocado sets it off just fine. With a bright salad and a hearty chunk of bread it’s a quick dinner on the table. Hope you like it as much as we did…
CHILI TILAPIA WITH AVOCADO RELISH
1 tsp. chili powder
1 tsp. salt
1 tsp. cumin
2 tilapia filets
1 tab. olive oil
1 avocado, cut into small chunks
1 tab. red onion, chopped fine
1 tab. red pepper, chopped fine
garlic salt to taste
Mix the chili powder, salt and cumin together in a shallow dish. Heat the oil in a pan. Dredge the tilapia into the chili mixture on both sides and cook it in the hot pan for 2 to 3 minutes on each side (depending on the thickness of the fish). Remove from the pan and keep it warm on a plate in a low oven.
Gently stir together the avocado, red onion, pepper and garlic salt in a bowl. Set out the fish and top it with the avocado. Serve up warm.
The Thankful Heart 
Great spice blend for fish! I’m going to use it on our fish this week. I’m sure it will be good on any type of whitefish, right?
Yep, I’m thinking it is pretty usable on a lot of things– I have another version that throws in a tsp. of ground coffee that we use on salmon. Fun to hear from you Seana!!
That sounds really good… The avocado especially 🙂
Yep, we love avocado. Larry grew up with a bunch of avocado trees down the hill in his backyard– and I wish we had our own tree to harvest now! Good to hear from you Daisy. How’s the new grand-girl?!
Oh yes, that fish looks delish! – Kat