Blackened Tilapia with Cucumber Avocado Salsa [21 Day Fix]

• Gluten free
• Paleo

• Seafood

  • 1 Tilapia, fillet

• Produce

  • 1/2 Avocado
  • 1 tbsp Cilantro
  • 1 cup Cucumber
  • 1/2 tsp Garlic powder
  • 1/2 Jalapeno
  • 1/2 tsp Onion powder
  • 1 tbsp Red onion

• Condiments

  • 1 tbsp Lime juice, fresh

• Baking & Spices

  • 1/2 tsp Chili powder
  • 1/2 tsp Paprika
  • 1/8 tsp Pepper
  • 1/2 tsp Salt

• Oils & Vinegars

  • 2 tsp Olive oil

• Nuts & Seeds

  • 1/2 tsp Cumin

Found on thegarlicdiaries.com

Description

Ingredients

• 1 tilapia fillet
• 2 teaspoons olive oil
• For the blackening seasoning:
• ½ teaspoon chili powder
• ½ teaspoon cumin
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon paprika
• ½ teaspoon salt
• ⅛ teaspoon pepper
• For the salsa:
• 1 cup finely diced cucumber, peeled and seeds scooped out
• 1 tablespoon finely minced red onion
• ½ jalapeno, seeds and ribs removed, finely minced
• 1 tablespoon cilantro, chopped
• ½ avocado, diced into small cubes
• 1 tablespoon fresh lime juice

Directions

• For the salsa, add the cucumber, red onion, jalapeño, cilantro, and lime juice into a medium bowl. Stir together and season to taste with salt and pepper
• Add your avocado gently - fold it into the salsa so it doesnt mash. You want it to stay in cubes
• Let this sit in the fridge until the fish is ready
• For the blackening seasoning, stir all the spices together in a small bowl
• Lay out your tilapia fillet and season each side with 1 teaspoon of blackening seasoning. Rub the seasoning around with your hands so that it evenly coats both sides of the fish
• Heat a pan over medium-high heat with 2 teaspoons of olive oil
• When the pan is hot, add your fish
• Let it cook until both sides are blackened and the fish is cooked through
• Serve and heap the cucumber avocado salsa on top!