Best 2 Tilapia And Avocado Salad Recipes

Tilapia and avocado, a match made in culinary heaven. This vibrant and flavorful salad combines the delicate taste of tilapia with the creamy richness of avocado, creating a dish that is both satisfying and refreshing. It offers a perfect balance of flavors and textures. The zesty lime dressing adds a tangy kick, while the crisp cucumber and red onion provide a refreshing crunch. This salad is not only delicious but also incredibly versatile. It can be served as a light lunch or dinner, or as a side dish to complement your favorite grilled or roasted meats. With its vibrant colors and enticing aroma, this tilapia and avocado salad is sure to be a hit at your next gathering.

This article features a collection of tilapia and avocado salad recipes, each offering a unique twist on this classic combination. From a simple and refreshing salad with a tangy lime dressing to a more elaborate version with grilled tilapia and a creamy avocado dressing, there's a recipe here to suit every taste. So, get ready to embark on a culinary journey and discover the delightful flavors of tilapia and avocado in these enticing salad creations.

Let's cook with our recipes!

CHILI LIME BAKED TILAPIA WITH AVOCADO CREMA RECIPE BY TASTY

Chili Lime Baked Tilapia With Avocado Crema Recipe by Tasty image

Here's what you need: tilapia fillet, chili powder, cumin, cayenne pepper, salt, black pepper, lime juice, olive oil, avocado, fresh cilantro, salt, black pepper, lime juice, yogurt

Provided by Jordan Kenna

Categories Dinner

Time 30m

Yield 2 servings

Number Of Ingredients 14

Ingredients

1 lb tilapia fillet
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon cayenne pepper
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon lime juice, about 1 lime
1 tablespoon olive oil
1 avocado
½ cup fresh cilantro, roughly chopped
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon lime juice, about 1 lime
¼ cup yogurt

Steps:

Preheat oven to 400˚F (200˚C).
In a small bowl, mix the chili powder, cumin, cayenne, salt, pepper, and olive oil with the lime juice.
Using a basting brush, generously coat each side of the tilapia fillet with the marinade.
Bake fish for 12 minutes in a preheated oven until edges begin to crisp and fish is moist and flaky.
While fish is baking, prepare the crema.
In a blender, combine avocado, cilantro, salt, pepper, lime juice, and yogurt. Blend until mixture is smooth.
Serve tilapia topped with avocado crema and freshly chopped cilantro.
Enjoy!

Nutrition Facts : Calories 511 calories, Carbohydrate 12 grams, Fat 25 grams, Fiber 6 grams, Protein 62 grams, Sugar 2 grams

TILAPIA WITH TOMATILLOS AND AVOCADO FILLED WITH MAQUE CHOUX

Tilapia with Tomatillos and Avocado filled with Maque Choux image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 24

Ingredients

1 1/4 to 1 1/2 pounds tilapia, 4 fillets
Coarse salt
Ground pepper
1 teaspoon ground cumin, eyeball it
1/2 teaspoon sweet paprika, eyeball it
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 lime, halved
1/2 medium red onion, chopped
1 jalapeno or serrano pepper, seeded and finely chopped
2 or 3 large cloves garlic, finely chopped
8 to 10 tomatillos, husks peeled and diced
1/2 bottled pale beer
2 tablespoons chopped cilantro leaves, a palmful, plus a few sprigs for garnish
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1/2 red onion, chopped
1 jalapeno, seeded and finely chopped
1 small red bell pepper, seeded and chopped
4 ears fresh corn on the cob, husked
A sprinkle sugar
Dash cayenne pepper
Salt
2 tablespoons butter
2 ripe avocado
1 lime, juiced

Steps:

Season fish with salt, pepper, cumin, paprika. Heat a nonstick skillet over medium high heat. Add 1 tablespoon oil, 1 turn of the pan. Heat an ovenproof serving plate in a warm oven. Saute fish 3 minutes on each side or until opaque. Squeeze the juice of 1/2 lime over the fish and carefully slide the fillets onto warm platter. Cover the fish to keep it warm. Return pan to heat and add remaining tablespoon of oil, 1 turn of the pan. Over medium high heat, quickly saute the red onion, jalapeno and the garlic. Saute a minute or so, add the diced tomatillos with seeds and juices. Season mixture with coarse salt and saute the mixture of vegetables 5 minutes.
Once you get your sauce working, get a second skillet hot over moderate heat for your maque choux. Add 1 tablespoon extra-virgin olive oil (1 turn of the pan,) chopped onion, jalapeno and red bell pepper. Saute 2 or 3 minutes. Working on a plate to catch the milky juices, scrape corn off the cob. Break up the kernels and pour into the skillet. Combine corn with peppers and onions. Season with a sprinkle of sugar, a dash of cayenne pepper and salt. When mixture bubbles, reduce heat to simmer. Cut butter into pieces and stir into corn mixture. Allow mixture to simmer and cook until creamy, 5 to 7 minutes.
While corn is working, go back to your sauce for the fish. Add the beer and the juice of 1/2 lime and cilantro to the pan. Simmer sauce 5 minutes longer, then spoon hot sauce down over the fish filets. Garnish platter with a few extra sprigs of the cilantro.
Cut avocados in 1/2 lengthwise and remove pits. Squeeze lime juice over the avocados to keep them from browning and season them with a little coarse salt. Arrange on the serving plate.
To serve, fill the avocados with maque choux, allowing the corn to spill down and over the sides of the avocado onto the serving platter. The ripe avocado is spooned away from its skin with bites of creamy, warm corn and peppers. Place the avocados alongside garnished fish and enjoy with lime sorbet topped with raspberries and Grand Marnier.

Tips:

Choose fresh, firm tilapia fillets. Look for fillets that are a light pink color with no brown spots. Avoid fillets that are slimy or have a strong fishy smell.

Season the tilapia fillets generously with salt and pepper. This will help to enhance the flavor of the fish.

Cook the tilapia fillets over medium heat until they are cooked through. This will help to prevent the fish from becoming dry or overcooked.

Prepare the avocado salad while the tilapia fillets are cooking. This will save you time and ensure that the salad is fresh and crisp.

Use a variety of greens in the avocado salad. This will add color, texture, and flavor to the dish.

Top the tilapia fillets with the avocado salad and serve immediately. This dish can be served as a main course or as a light lunch or dinner.

Conclusion:

This tilapia and avocado salad is a healthy and delicious dish that is perfect for any occasion. The tilapia is cooked to perfection and the avocado salad is fresh and flavorful. This dish is sure to please everyone at your table.