Pan-Seared Tilapia with Avocado Salsa Verde

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Lightly pan-seared tilapia fillets topped with a vibrant avocado and tomatillo salsa verde, a fresh seafood option for Cinco de Mayo. This Mexican-inspired Cinco de Mayo recipe (gluten free), ready in about 25 minutes, pairs tilapia fillets, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 4 Mexican cuisine 280 cal/serving

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Ingredients

4 fillets, about 6 oz each tilapia fillets
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
6 medium, husked and rinsed tomatillos
1 medium, peeled and pitted avocado
1 small, seeded jalapeño
1/4 cup, packed fresh cilantro
3 tablespoons, fresh squeezed lime juice
1 garlic clove
1/2 teaspoon for salsa salt

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Instructions

Step 1: Place 6 husked and rinsed tomatillos on a baking sheet and broil 4 inches from heat for 5-7 minutes until blackened and softened, turning once halfway through. Let cool.
Step 2: In a blender, combine roasted tomatillos, 1 medium peeled avocado, 1 small seeded jalapeño, 1/4 cup fresh cilantro, 3 tablespoons fresh lime juice, 1 garlic clove, and 1/2 teaspoon salt. Blend until smooth and creamy; set salsa verde aside.
Step 3: Pat dry 4 tilapia fillets and season each with 1 teaspoon salt and 1/2 teaspoon black pepper total, evenly across all fillets.
Step 4: Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add tilapia fillets and cook for 3-4 minutes per side until golden brown and cooked through.
Step 5: Plate each tilapia fillet and spoon generous dollops of avocado salsa verde over the top. Serve immediately.