Spiced Mexican Tilapia

In my head and heart I was dedicated to celebrating Cinco De Mayo this year, regardless of well, everything including a ban on gatherings and some scarcity in ingredients in the grocery store…My intention was to tackle salsa verde but alas there were no tomatillos. Then I decided to cook Mexican street corn…after I left the grocery store without corn on the cob. I turned to my freezer and my spice cabinet to create an offering for my price loving palate…

This recipe was quick and the spice rub would work on pretty much every white fish fillet. In the interest of time, I did not marinate the fish before cooking and but applying the rub/marinade, it was still flavorful. The Mexican crema recipe which follows this recipe on the blog makes the meal feel slightly decadent but with skim greek yogurt as the base, its decadence is in the delivery and not the fat content.

Ingredients

2 tilapia fillets

tbsp of Mexican chili powder

tsp of cumin

tbsp of cayenne

tsp of garlic

0.5 tsp of salt

2 tbls of lime juice

0.5 tsp of ground pepper

tbs of olive oil

Plan of Attack

Preheat the oven to 390 Degrees

Mix the lime juice, salt, pepper, garlic, olive oil, cayenne, cumin, chili powder in a bowl and brush both sides of the fish.

Drizzle a few drops of olive oil on your baking dish and rest the fish on top

Cook until fish is flaky and crispy on the edges

Serve dressed with the avocado crema in the following recipe. *Serving suggestion: with quick sofrito broccoli.