The combination of chili and lime adds a ton of flavor to tilapia. The avocado dipping sauce adds an extra layer of texture to the dish while cooling down the spice from the chili lime rub used on the fish. This recipe can be prepared up to 24 hours in advance and refrigerated before cooking.
Hands-On Time: 10 minutes
Cook Time: 6 minutes (per batch)
PER SERVING
CALORIES: 226 | FAT: 14g | SODIUM: 983mg | CARBOHYDRATES: 6g | FIBER: 4g | SUGAR: 1g | PROTEIN: 20g
Serves 4
- 2 tablespoons olive oil
- 1 tablespoon plus 2 teaspoons lime juice, divided
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1 teaspoon paprika
- 1 ½ teaspoons salt, divided
- 1 teaspoon ground black pepper, divided
- 4 (3-ounce) tilapia fillets (12 ounces total)
- 1 medium avocado, peeled, halved, and pitted
- ¼ cup plain Greek yogurt
- ¼ cup chopped fresh cilantro
1. Preheat air fryer to 350°F.
2. In a small bowl, combine olive oil, 2 teaspoons lime juice, chili powder, cumin, paprika, 1 teaspoon salt, and ½ teaspoon pepper. Mix well. Brush oil mixture over both sides of tilapia fillets.
3. Spray inside of air fryer with olive oil spray before each batch. Arrange tilapia inside air fryer in a single layer, spaced ½" apart (you may need to work in batches).
4. Air fry 6 minutes, flipping halfway through. Tilapia is done when it reaches an internal temperature of 145°F.
5. Place avocado, yogurt, remaining 1 tablespoon lime juice, remaining ½ teaspoon salt, and remaining ½ teaspoon pepper in a blender and blend until smooth, about 2 minutes. Stir in cilantro.
6. Remove tilapia from air fryer and serve with avocado sauce.
