This chili lime baked tilapia is a flavorful, vibrant dish that brings together zesty citrus, bold spices, and a silky, cooling avocado crema. It’s a quick and healthy weeknight dinner option that feels light yet satisfying. With just a few simple ingredients and minimal prep time, this recipe makes it easy to enjoy a fresh, restaurant-quality meal at home.
Why You’ll Love This Recipe
This dish is the perfect balance of bold and refreshing. The tilapia fillets are seasoned with a bright, smoky chili lime marinade that enhances their natural flavor without overpowering. Baking keeps the fish tender and flaky while cutting back on oil. The avocado crema adds a creamy contrast, cooling the spice and tying everything together beautifully. Whether you’re following a gluten-free or low-carb lifestyle or simply looking for a quick and delicious seafood option, this recipe delivers both taste and convenience.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the chili lime tilapia:
- 4 tilapia fillets
- 1 tablespoon olive oil
- Zest and juice of 1 lime
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cumin
- Salt and pepper, to taste
For the avocado crema:
- 1 ripe avocado
- 1/4 cup sour cream or Greek yogurt
- Juice of 1 lime
- 1 clove garlic
- 2 tablespoons fresh cilantro
- Salt and pepper, to taste
- 1–2 tablespoons water (to thin, if needed)
Directions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- In a small bowl, combine the olive oil, lime zest, lime juice, chili powder, paprika, garlic powder, cumin, salt, and pepper.
- Pat the tilapia fillets dry with paper towels. Brush both sides of each fillet with the chili lime marinade.
- Place the seasoned fillets on the prepared baking sheet.
- Bake for 12–15 minutes, or until the fish is opaque and flakes easily with a fork.
- While the fish bakes, make the avocado crema. In a blender or food processor, combine the avocado, sour cream or yogurt, lime juice, garlic, cilantro, salt, and pepper. Blend until smooth, adding water a tablespoon at a time to reach your desired consistency.
- Serve the baked tilapia topped with generous spoonfuls of avocado crema and fresh lime wedges on the side.
Servings and timing
This recipe yields 4 servings.
Prep time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
Calories per serving: 280 kcal
Variations
- Spicier Option: Add a pinch of cayenne pepper or a dash of hot sauce to the marinade for more heat.
- Different Fish: Use cod, haddock, or mahi-mahi if tilapia is unavailable. Adjust cooking time as needed.
- Grilled Version: Grill the marinated fillets over medium heat for 3–4 minutes per side for a smoky finish.
- Dairy-Free: Substitute dairy-free yogurt or avocado mayo in the crema for a completely dairy-free version.
- Taco-Style: Flake the fish and serve in warm tortillas with slaw and avocado crema for quick fish tacos.
Storage/Reheating
Store leftover baked tilapia in an airtight container in the refrigerator for up to 2 days.
Reheat gently in a preheated oven at 325°F (160°C) for about 10 minutes or until warmed through.
The avocado crema should be stored separately and used within 1–2 days. Press plastic wrap directly on the surface to minimize browning.
FAQs
Can I make the avocado crema ahead of time?
Yes, though it’s best served fresh. To reduce browning, store it in an airtight container with plastic wrap pressed directly on the surface.
Is tilapia a good fish for baking?
Yes, tilapia has a mild flavor and tender texture, making it perfect for baking and for absorbing marinades.
Can I use frozen tilapia?
Yes, but make sure to fully thaw and pat dry the fillets before marinating and baking.
What can I serve with this dish?
It pairs well with rice, quinoa, roasted vegetables, or a fresh green salad.
How do I know when the tilapia is done?
The fish should be opaque and flake easily with a fork. The internal temperature should reach 145°F (63°C).
Can I use bottled lime juice?
Fresh lime juice is recommended for best flavor, but bottled can be used in a pinch.
What if I don’t have a blender for the crema?
You can mash the avocado and mix the crema ingredients by hand until smooth.
Can I meal prep this recipe?
Yes, the fish and crema can be prepared in advance and stored separately for quick meals throughout the week.
Is this recipe gluten-free?
Yes, all ingredients are naturally gluten-free. Just ensure that your spices and yogurt are certified gluten-free if needed.
Can I pan-sear the fish instead?
Absolutely. Heat a little oil in a skillet over medium heat and cook the fillets for 3–4 minutes per side.
Conclusion
Chili lime baked tilapia with avocado crema is a bright, flavorful, and healthy dish that comes together in just 25 minutes. With its bold seasoning and creamy topping, it’s sure to satisfy whether you’re cooking for family, entertaining guests, or simply enjoying a quick weeknight dinner. Fresh, zesty, and effortlessly delicious, this recipe is a standout seafood favorite you’ll come back to again and again.
Print
Chili Lime Baked Tilapia with Avocado Crema
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This Chili Lime Baked Tilapia with Avocado Crema is a quick and easy seafood recipe bursting with zesty lime and spicy chili flavor. Topped with a creamy avocado crema, it’s a healthy, gluten-free, low-carb dinner perfect for weeknights. This easy baked fish recipe is light, flavorful, and ideal for meal prep or clean eating.
Ingredients
For the chili lime tilapia:
-
4 tilapia fillets
-
1 tablespoon olive oil
-
Zest and juice of 1 lime
-
1 teaspoon chili powder
-
1/2 teaspoon paprika
-
1/2 teaspoon garlic powder
-
1/4 teaspoon cumin
-
Salt and pepper, to taste
For the avocado crema:
-
1 ripe avocado
-
1/4 cup sour cream or Greek yogurt
-
Juice of 1 lime
-
1 clove garlic
-
2 tablespoons fresh cilantro
-
Salt and pepper, to taste
-
1-2 tablespoons water (to thin, if needed)
Instructions
-
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease.
-
In a small bowl, mix olive oil, lime zest, lime juice, chili powder, paprika, garlic powder, cumin, salt, and pepper.
-
Pat tilapia fillets dry and brush both sides with the chili lime marinade.
-
Place on the baking sheet and bake for 12–15 minutes, or until fish flakes easily with a fork.
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While fish bakes, prepare the crema: Add avocado, sour cream, lime juice, garlic, cilantro, salt, and pepper to a blender or food processor. Blend until smooth, adding water as needed to reach a creamy consistency.
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Serve the baked tilapia topped generously with avocado crema and extra lime wedges on the side.
Notes
-
Swap tilapia with cod or another mild white fish if preferred.
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For extra heat, add a pinch of cayenne pepper to the marinade.
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Great served with rice, cauliflower rice, or a fresh side salad.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Main Course
- Method: Baking
- Cuisine: American, Mexican-inspired
