Ingredients
Scale
4 tilapia fillets
2 tablespoons avocado (or other neutral) oil
2 tablespoons pumpkin seeds
1 package fajita seasoning
Avocado Cream Sauce:
1/2 large avocado, diced
1/2 cup Greek yogurt
1/4 cup cotija cheese (or feta)
1/4 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