Chili Lime Baked Tilapia
This Chili Lime Baked Tilapia is SO EASY! Zesty lime and smoky chili spices make tender, flaky fish perfect for quick, healthy dinners.
Servings: 4 servings
Ingredients
- 4 fillets tilapia fresh or thawed, about 4 to 6 ounces each
- 2 tablespoons olive oil for coating the fish and helping the spices stick
- 2 limes juiced, fresh lime juice is key
- 1 teaspoon chili powder adds smoky warmth and depth
- 1 teaspoon paprika enhances color and adds subtle sweet pepper flavor
- 1 teaspoon garlic powder for savory undertones
- 1 teaspoon cumin introduces an earthy, slightly nutty aroma
- to taste salt and pepper to taste, ensuring flavors pop
- fresh cilantro for garnish, providing herbal freshness
Instructions
- Set your oven to 400°F (200°C). Line your baking sheet with aluminum foil or parchment paper to keep things tidy and prevent sticking.
- In a mixing bowl, combine the olive oil, freshly squeezed lime juice, chili powder, paprika, garlic powder, cumin, salt, and pepper. Whisk it all together until well blended.
- Pat the tilapia fillets dry with paper towels to help the marinade stick better. Using a brush or spoon, evenly coat each fillet with the chili lime marinade.
- Place the marinated tilapia fillets on the prepared baking sheet, spaced slightly apart. Bake for 12 to 15 minutes, or until the fish flakes easily with a fork.
- Remove the tilapia from the oven and sprinkle fresh cilantro over the top. Serve immediately with your favorite sides.
Equipment
- Baking sheet or shallow baking dish
- Mixing bowl
- Brush or spoon
- Measuring spoons
- Citrus juicer
- Aluminum foil or parchment paper
Notes
- Use fresh lime juice and cilantro for the best flavor impact.
- Adjust the chili powder and cumin to control spice levels.
- Avoid overbaking to keep the tilapia moist and tender.
- Try the marinade on other white fish like cod or haddock for variety.
- Store leftovers in an airtight container for up to 2 days and reheat gently.
