Enjoy a burst of bold and refreshing flavor with this Blackened Tilapia with Cucumber Avocado Salsa. The perfectly seasoned tilapia is pan-seared to golden perfection and topped with a crisp, zesty salsa that combines cucumber, avocado, lime, and herbs. It’s a light yet satisfying meal that’s ideal for quick weeknight dinners or a healthy weekend lunch.
Why You’ll Love This Recipe
You’ll love this Blackened Tilapia because it’s simple, nutritious, and packed with flavor. The spicy Cajun-style crust balances beautifully with the cool, creamy cucumber avocado salsa, creating a refreshing contrast in every bite. It’s a high-protein, low-carb meal that comes together in under 30 minutes — perfect for busy days when you want something wholesome but exciting.
Blackened Tilapia with Cucumber Avocado Salsa
If you’re craving something light yet full of flavor, this Blackened Tilapia with Cucumber Avocado Salsa will quickly become a favorite in your kitchen. It’s the kind of meal that feels gourmet but takes minimal effort — a perfect mix of spice, freshness, and balance.
The star of the dish is the tilapia, a tender white fish that soaks up flavor beautifully. By using a homemade blackening seasoning blend, you can easily achieve a smoky, slightly spicy crust that’s bursting with Cajun-style depth. This mix of paprika, chili powder, cumin, garlic, and onion powder gives the fish a bold, aromatic kick without overpowering its natural flavor.
What truly elevates this dish is the Cucumber Avocado Salsa. Think of it as a bright, cooling counterpart to the spice — made with crisp cucumber, creamy avocado, a touch of red onion, and a splash of lime juice. Each spoonful adds a refreshing layer that balances out the warmth of the fish.
This recipe isn’t just delicious — it’s also quick and healthy. Tilapia is lean and protein-rich, while avocado and olive oil provide heart-healthy fats. It’s a great choice for anyone who wants to eat clean without sacrificing taste.
Cooking the fish takes only a few minutes per side, and while it sears, you can easily prepare the salsa. Everything comes together seamlessly, making it a go-to recipe for those busy evenings when you still want a home-cooked meal that feels special.
The dish also pairs beautifully with steamed rice, quinoa, or roasted vegetables. Or, keep it light by serving it with a side of greens for a fresh, summery meal that fits any occasion.
Best of all, it looks as good as it tastes — with the golden-brown crust of the tilapia and the vibrant green hues of the salsa, it’s a meal that’s both wholesome and visually stunning.
So next time you need a quick, flavorful dinner, reach for this Blackened Tilapia with Cucumber Avocado Salsa — a perfect balance of heat, freshness, and pure satisfaction.
Servings & Time
Servings: 2
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Ingredients
Tilapia & Seasoning
1 tilapia fillet
2 teaspoons olive oil
½ teaspoon paprika
½ teaspoon garlic powder
½ teaspoon chili powder
½ teaspoon cumin
½ teaspoon onion powder
½ teaspoon salt
⅛ teaspoon ground black pepper
Cucumber Avocado Salsa
1 cup finely diced cucumber (peeled and seeded)
½ ripe avocado, diced small
½ jalapeño, finely minced (seeds removed)
1 tablespoon minced red onion
1 tablespoon fresh lime juice
1 tablespoon chopped cilantro
Instructions
In a small bowl, mix together paprika, chili powder, cumin, garlic powder, onion powder, salt, and pepper to make the blackening seasoning.
Pat tilapia fillet dry with a paper towel, then coat both sides evenly with the spice mixture.
Heat olive oil in a nonstick skillet over medium-high heat.
Place the tilapia fillet in the skillet and cook for 3–4 minutes per side, or until the fish is blackened and cooked through. Remove from heat and set aside.
In a medium bowl, combine cucumber, avocado, jalapeño, red onion, cilantro, and lime juice. Stir gently to combine.
Taste and adjust seasoning with salt or lime juice, if needed.
Serve the blackened tilapia hot, topped with a generous spoonful of cucumber avocado salsa.
Garnish with fresh cilantro or a lime wedge before serving.
Tips
Don’t overcook the fish: Tilapia cooks quickly — remove it from the pan as soon as it flakes easily.
Fresh lime juice matters: It brightens the salsa and complements the seasoning perfectly.
Make it a meal: Serve with brown rice, quinoa, or cauliflower rice for a complete dish.
Blackened Tilapia with Cucumber Avocado Salsa
Ingredients
Tilapia & Seasoning
- 1 tilapia fillet
- 2 teaspoons olive oil
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon onion powder
- ½ teaspoon salt
- ⅛ teaspoon ground black pepper
Cucumber Avocado Salsa
- 1 cup finely diced cucumber peeled and seeded
- ½ ripe avocado diced small
- ½ jalapeño finely minced (seeds removed)
- 1 tablespoon minced red onion
- 1 tablespoon fresh lime juice
- 1 tablespoon chopped cilantro
Instructions
- In a small bowl, mix together paprika, chili powder, cumin, garlic powder, onion powder, salt, and pepper to make the blackening seasoning.
- Pat tilapia fillet dry with a paper towel, then coat both sides evenly with the spice mixture.
- Heat olive oil in a nonstick skillet over medium-high heat.
- Place the tilapia fillet in the skillet and cook for 3–4 minutes per side, or until the fish is blackened and cooked through. Remove from heat and set aside.
- In a medium bowl, combine cucumber, avocado, jalapeño, red onion, cilantro, and lime juice. Stir gently to combine.
- Taste and adjust seasoning with salt or lime juice, if needed.
- Serve the blackened tilapia hot, topped with a generous spoonful of cucumber avocado salsa.
- Garnish with fresh cilantro or a lime wedge before serving.
Notes
- Don’t overcook the fish: Tilapia cooks quickly — remove it from the pan as soon as it flakes easily.
- Fresh lime juice matters: It brightens the salsa and complements the seasoning perfectly.
- Make it a meal: Serve with brown rice, quinoa, or cauliflower rice for a complete dish.
