Easy Chili Lime Tilapia

Tilapia is one of those foods people either hate or are ok with. I've never heard anyone say "Oh I loooove tilapia!" I'm on a mission to change that. Tilapia is super affordable, it's not a fish that bothers me to eat from frozen, and even though it's not as heart-healthy as fatty fish like salmon, it's still considered a healthy food in my book.

This is the fish recipe I use to make my fish tacos, which I would argue are the best fish tacos out there. They're super flavorful and simple to make which is always key to weeknight dinners in our house. You can also eat these fillets with rice and beans and a veggie side. They take less than 15 minutes from start to finish making this a perfect meal prep recipe! If you aren't into this spice combo you can use whatever flavors you want but still follow this cooking method. The only thing that might not work would be breading then broiling.

This cooking method cooks the fish perfectly every time. Tilapia can be gross for two reasons. One, it's dry as a bone and two, it's under seasoned. Also, I find that tilapia can taste fishy. Even from brand to brand some taste fishier than others. I usually get Trader Joe's frozen fillets, but most recently I bought some from Sprouts that were almost too fishy for my taste. The beauty of this recipe is the fillets are heavily seasoned, without being too salty, which helps cover any fishy taste.

Head to this post to see how I put this recipe to use in delish fish tacos!

Ingredients

(If making tacos this makes about 8-10 tacos depending on tortilla size)

2 thawed tilapia fillets

1 lime

About 1 TBSP chili seasoning. Honestly I eyeball it...make sure the fish is covered in a layer of the spice.

1- 1 1/2 tsp sea salt

2 tsp Garlic powder

Cayenne pepper

A few grinds of lemon pepper or black pepper per side

1-2 tsp Trader Joe's chili lime seasoning (optional)

Olive oil

Directions

Less than 15 minutes

1. Turn on oven to broil.

2. Pat fillets dry with a paper towel, add a healthy squeeze of lime juice, then rub with olive oil (about a TBSP).

3. Season on both sides liberally being careful with salt (the other seasonings matter, but you can always add more salt after the fish is done cooking). **

4. Cover baking sheet with tin foil or a silapat, add fish, and broil for 5 minutes.

5. Flip to the other side and add more chili powder to the bare spots. I like it seasoned enough to where I can't see the white of the fish.

6. Broil 5 more minutes.

7. That's it! Serve with lime wedges, rice, and your choice of sides or serve as tacos (Taco recipe here!)

** Sometimes I throw things in a zip lock to shake around and season but for this I shake the seasoning straight on the fillets. I like that it creates a dry layer of seasoning rather than getting wet when shaken in a bag.

Tip- Invest in a toaster oven that has a bake/broil setting. Since I usually just cook for my husband and I, I cook about 70% of our meals in my toaster oven.

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