Baja Tilapia

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 servings


  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon oregano
  • 6 tilapia filets
  • sea salt and freshly ground black pepper to taste
  • 1 tablespoon olive oil
  • 1 lime zestes
  • 4 cloves garlic minced
  • 1 cup fresh corn kernels
  • 1 medium red onion diced
  • 1 large red bell pepper diced
  • 1 14.5-oz. can black beans drained and rinsed
  • 1 bunch cilantro
  • 1 large avocado diced
  • 1 cup lettuce shredded
  • 1 cup purple cabbage shredded
  • 2 large limes cut into wedges


  • Mix first 6 ingredients (chili powder through oregano) in a small dish.
  • Sprinkle seasonings over the tilapia filets along with salt and pepper. Set aside.
  • In a large skillet over medium high heat, heat 1 tablespoon olive oil. Add minced garlic and sauté with the tilapia filets. Sear the fish on each side for 3 minutes until it is flaky.
  • Put on a platter and sprinkle fish with lime zest.
  • Add 1 tablespoon of olive oil, corn, red onion and red bell pepper to the skillet. Cook for 2 minutes to sear. Begin to stir and cook for 2 minutes longer until tender. Add in black beans and heat for 1 minute more.
  • Top fish with black bean mixture, cilantro, avocado, lettuce, cabbage and lime wedges.


SERVING SUGGESTION: Jasmine rice with steamed asparagus.
VEGETARIAN: Use tempeh instead of tilapia fillets.
GLUTEN FREE: No changes necessary.
NUTRITION: 307 Calories; 7g Fat (18.5% calories from fat); 12g Protein; 54g Carbohydrate; 9g Dietary Fiber; trace Cholesterol; 27mg Sodium. Exchanges: 3 Grain (Starch); 1/2 Lean Meat; 1 Vegetable; 1/2 Fruit; 1 Fat.
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