Cilantro Tilapia with Avocado

This is one of our favorite ways to eat tilapia, and probably the way that I cook it most frequently. We like to eat the tilapia on its own, or we also like to top it with different kinds of salsa or pico de gallo. Tonight, I tried it out with avocado slices, and I think that it was my favorite combination so far. We also love to cook the tilapia this way and then shred it for tilapia tacos, served with shredded cheddar and pico de gallo. A few years ago, I never thought I’d ever eat a fish taco, but I have to say that they really are seriously, seriously delicious. I’m sure I’ll post them at some point :)

Cilantro Tilapia with Avocado
Source: Marinade adapted from Jason Cooks

2 tilapia fillets
1 handful of cilantro, about a cup, plus a few leaves for garnish
1 small onion, roughly chopped
2 large garlic cloves, roughly chopped
1 jalapeno pepper, roughly chopped
1 lime
Extra virgin olive oil
1 small avocado, sliced

1. Combine the cilantro, onion, garlic cloves, jalapeno pepper, and juice from the lime in a food processor and process until combined into the consistency of a marinade.

2. Marinate the tilapia fillets in the cilantro mixture for at least 30 minutes.

3. Heat a drizzle of extra virgin olive oil in a pan. When hot, add the tilapia fillets (with as little or as much of the marinade packed on as you’d like) and saute until brown and cooked through, approximately ten minutes.

4. Serve the tilapia fillets garnished with avocado slices and cilantro.


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