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Latin-Spiced Tilapia with Avocado, Tomato & Quick-Pickled Onion

Uses: tilapia, avocado, plum tomato, Vidalia onion, romaine
Yield: 1 Serving
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Ingredients:

  • 1 tilapia fillet, 5 to 6 ounces
  • 1/4 avocado, diced
  • 1/2 cup diced plum tomato
  • 2 tablespoons thinly sliced Vidalia onion
  • 1 cup chopped romaine
  • 1 tablespoon vinegar
  • 1 teaspoon oil

Instructions:

  1. Toss the onion with half the vinegar and a tiny pinch of salt and let stand for 5 to 10 minutes.
  2. Pat the tilapia dry. Rub lightly with oil and season with cumin, paprika, garlic powder, black pepper, and a small amount of salt. Bake at 400°F or pan-cook until it reaches at least 145°F and flakes easily.
  3. Combine avocado, tomato, and drained pickled onion with the remaining vinegar and another small pinch of salt.
  4. Serve the warm fish over romaine and spoon the avocado-tomato mixture over the top.

Good for: A fresh Latin-inspired fish dinner with warm spices, creamy avocado, tomato, and tangy onion.

Optional: Add diced mango to the salsa for a sweeter tropical note.

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