Blackened Tilapia with Avocado Cucumber Salsa
Ingredients
- 4 tilapia fillets (about 6 oz each)
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon cayenne pepper
- ½ teaspoon black pepper
- 1 teaspoon salt
- 2 ripe avocados, diced
- 1 medium cucumber, diced small
- ¼ cup red onion, finely chopped
- 1 jalapeño, seeded and minced
- 2 tablespoons fresh cilantro, roughly chopped
- Juice of 1 lime
- Salt to taste
Instructions
- Make the salsa first. Combine diced avocado, cucumber, red onion, jalapeño, and cilantro in a bowl. Add lime juice and a pinch of salt. Stir gently and set aside.
- Pat tilapia fillets completely dry with paper towels on both sides.
- Mix smoked paprika, garlic powder, onion powder, oregano, cayenne, black pepper, and salt together in a small bowl. Rub the spice mixture generously over both sides of each fillet.
- Heat a large cast iron skillet or heavy pan over medium-high heat. Add olive oil and let it get hot until shimmering.
- Place fillets in the pan. Do not move them. Cook for 3–4 minutes on the first side until a dark crust forms and the edges turn opaque.
- Flip each fillet once and cook another 3–4 minutes on the second side until the fish flakes easily with a fork.
- Remove from heat and rest for one minute. Spoon avocado cucumber salsa generously over each fillet and serve immediately.
Notes
Always pat your tilapia fillets completely dry before seasoning — this is the single most important step for getting that real blackened crust. Wet fish steams instead of sears and you'll lose the whole texture.