Chili Lime Baked Tilapia with Creamy Avocado Crema
Tender tilapia fillets coated in a zesty chili lime glaze and baked to flaky perfection, served with a cool and creamy avocado crema. This fresh spring dinner comes together in under 20 minutes for a healthy weeknight meal bursting with vibrant flavors.
Ingredients
- 4 tilapia fillets (about 150g each)
- 2 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1 ripe avocado
- 1/4 cup sour cream
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lime juice (for crema)
- 1 clove garlic, minced
- Salt and pepper to taste
- Lime wedges for serving
Instructions
Preheat oven to 220°C (425°F) and line a baking sheet with parchment paper.
In a small bowl, whisk together olive oil, 2 tablespoons lime juice, chili powder, smoked paprika, garlic powder, cayenne pepper, and salt to make the glaze.
Pat tilapia fillets dry with paper towels and place on the prepared baking sheet. Brush the chili lime glaze evenly over both sides of each fillet.
Bake for 10-12 minutes until fish is opaque and flakes easily with a fork, ensuring internal temperature reaches 63°C (145°F).
While fish bakes, prepare the avocado crema by blending avocado, sour cream, 1 tablespoon lime juice, minced garlic, cilantro, and a pinch of salt in a small food processor or mash with a fork until smooth.
Serve baked tilapia immediately with a generous dollop of avocado crema and fresh lime wedges on the side.
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