Blackened Cajun Tilapia with Avocado Tomato Salsa
A fresh and spicy blackened Cajun Tilapia fillet that serves as the perfect lunch or dinner. This recipe is Keto, Whole30 and Paleo compliant.
Servings: 6 people
Ingredients
Tilapia
- 6 tilapia fillets
- 2 tbsp ghee melted
Cajun Rub
- 3 tbsp paprika
- 3 tbsp garlic powder
- 1 tbsp black pepper
- 1 tbsp Pink salt
- 2 1/2 tbsp onion powder
- 1 tbsp cayenne pepper
- 1 1/2 tbsp dried oregano
- 1 tbsp dried thyme
Avocado and Tomato Salsa
- 1 large cucumber diced
- 1/3 cup red onion chopped
- 1 whole avocado diced
- 2 cups grape or cherry tomatoes cut in fourths
- 3 tbsp Cilantro chopped
- 1/4 cup olive oil
- 3 tbsp red wine vinegar
- 2 tbsp lemon juice
- 1 1/2 tsp salt
- 1 tsp pepper
- 1/2 tsp garlic powder
- 1 tsp oregano
- 1/2 tsp Italian seasoning
Instructions
Tilapia Fillets
- Preheat oven to 425 degrees Fahrenheit.
- Combine your all of your seasonings into a jar and shake or mix together with a spoon.
- Line a baking sheet with parchment paper and cover with 2 or 3 tbsp of olive oil or spray with non stick cooking spray.
- Pat each fillet dry on the front and back and brush with the melted ghee and cover each side of the fillet with the Cajun dry rub.
- Place each fillet on the parchment paper and add to the oven and cook until desired doneness. Cook anywhere between 9-10 minutes for the fillets to be moist and flaky .
Avocado and Tomato Salsa
- Chop the onions, and cilantro, dice the cucumbers and slice the tomatoes into fourths, add to a mixing bowl.
- Cut the avocados and remove the pit. Slice into large cubes.
- Add in the seasoning, olive oil, vinegar, and lemon juice to the veggies and mix until combined. Add to the refrigerator to chill for 1 to 2 hours or serve immediately.
- Add a tilapia fillet to a serving dish and top with fresh salsa and enjoy.