Go Back
Print Recipe

Blackened Tilapia with Cucumber Avocado Salsa

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.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Servings: 2

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.