This fajita-spiced stovetop tilapia with a quick avocado sauce is the weeknight dinner of our dreams. If you've ever wondered How to Grill Tilapia on the Stovetop...keep reading!
This recipe uses a flavorful shortcut of store-bought fajita spice mix for the seasoned tilapia, then simply sear the fish in a little neutral oil. Make the creamy sauce and dinner is ready!
For more quick and easy fish dinners, try my Air Fryer Blackened Catfish or Baked Tilapia next!
Ingredients for this easy recipe:
Before we get to the step by step directions, a few notes about the ingredients:
Tilapia: tilapia fillets are a popular choice for simple fish dishes, but any mild white fish fillets will work for this recipe. Haddock, hake, cod, catfish, snapper, sea bream or branzino fillets are all flaky fish that would take work well in this recipe.
Fajita seasoning: I have used Old el Paso, a local store blend, and even made my own spice rub using chili powder, cumin, garlic powder, onion powder, black pepper, brown sugar, cornstarch and a touch of oregano. If you have a packet of taco seasoning in your cabinet, that's a similar spice blend and it would work well as a substitute in this recipe.
Cotija (or feta): a salty, crumbly, tangy cheese is the perfect addition to the sauce in this easy dinner. If cotija is hard to come by in your neighborhood, substitute feta cheese.
Full ingredient list and measurements included in the printable recipe card below.
Step by step instructions:
1. Make avocado sauce
Begin your dish by making avocado crema. Combine avocado, Greek yogurt, Cotija (or feta), cilantro, mayo, lime zest and pickled jalapeños in a food processor and pulse until smooth. Refrigerate until ready to serve.
2. Prep fish
Dry fish fillets well using paper towels or an absorbent tea towel. Sprinkle top of fish generously with fajita seasoning.
3. Pan-sear fish
Heat 2 tablespoons of neutral oil in a skillet over medium-high heat. When hot, place seasoned tilapia (spice side down), in the skillet. Sprinkle bottom of fillets with remaining fajita seasoning.
Let fish cook undisturbed for about 4 minutes, until it is cooked about 70 percent through. Use a fish spatula to turn the fillets and cook for remaining 2-3 minutes, until opaque and easily flaked with a fork.
4. Serve and enjoy
Remove fish from skillet and drizzle with spicy avocado crema. Sprinkle with pumpkin seeds and serve with lime wedges.
Looking for more easy tilapia recipes?
- Baked Tilapia with Lemon Butter Sauce
- Asian Fish with Ginger and Soy
- Whole Pan-Grilled with Olive Herb Sauce
FAQ's and Serving Suggestions:
Yes, you can use frozen tilapia for this recipe. Just make sure to thaw it completely before cooking. Pat the fish dry with paper towels to remove excess moisture before seasoning and grilling.
Seasonings like lemon pepper, BBQ rub, Cajun seasoning and even Old Bay Seasoning work well with grilled tilapia. You can adjust the seasonings based on your preferences.
To prevent sticking, make sure your pan is properly preheated and oiled before adding fish fillets to the pan. You might also consider using a grill pan with raised ridges to create those nice grill marks and prevent direct contact between the fish and the pan.
Yes, this recipe can be adapted for other types of flaky white fish with similar cooking times such as cod, haddock, hake, grouper or snapper.
Yes, a non-stick skillet can be used for grilling tilapia on the stovetop.
When the fish touches a hot metal pan, the heat forms a chemical bond with the muscle proteins in the fish, causing them to stick. To prevent sticking, make sure your pan is properly preheated and oiled before adding fish to the skillet.
Grilled asparagus, Mexican Red Rice, Crispy Roasted Baby Potatoes, or Napa Cabbage Slaw make excellent side dishes to complement grilled tilapia. Check out my full post on What Sides Go With Tilapia for 28 of my favorite sides for fish.
Absolutely! If you have an outdoor grill, you can follow the same recipe and grill the tilapia fillets on the grill grates. Just make sure to oil the grates before placing the fish to prevent sticking. For even easier grilling, cook fish in a grill basket for a slightly smoky flavor without the stress of turning fish over an open flame.
To store grilled fish, transfer to an airtight container and keep in the refrigerator for up to 3 days.
Skillet Grilled Tilapia with Avocado Sauce
- Total Time: 20 minutes
- Yield: 4 1x
Ingredients
4 tilapia fillets
2 tablespoons avocado (or other neutral) oil
2 tablespoons pumpkin seeds
1 package fajita seasoning
Avocado Cream Sauce:
½ large avocado, diced
½ cup Greek yogurt
¼ cup cotija cheese (or feta)
¼ cup cilantro leaves
2 tablespoons mayonnaise
2 tablespoons pickled jalapeños
Zest of 1 lime
Instructions
- Begin by making avocado crema. Combine avocado, Greek yogurt, Cotija (or feta) cilantro, mayo, lime zest and pickled jalapeños in a food processor until smooth. Taste and adjust seasoning. Refrigerate until ready to serve.
- Dry fish fillets well using paper towels or an absorbent tea towel. Sprinkle top of fish generously with fajita seasoning.
- Heat 2 tablespoons of neutral oil in a skillet over medium-high heat. When hot, place fish, seasoned side down, in the skillet. Sprinkle bottom of fillets with remaining fajita seasoning.
- Let fish cook undisturbed for about 4 minutes, until it is cooked about 70 percent through. Check the fish to ensure it’s deep golden brown. Use a fish spatula to turn the fillets and cook for remaining 2-3 minutes, until opaque and easily flaked with a fork.
- Remove fish from skillet and drizzle with spicy avocado crema. Sprinkle with pumpkin seeds and serve with lime wedges.
Notes
Tilapia, hake, cod, snapper, branzino, sea bream and catfish fillets are all good options for this flaky white fish recipe.
- Prep Time: 10
- Cook Time: 10
- Category: Easy Recipes
- Method: Stove Top
- Cuisine: American, Mexican
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