Pan-Seared Tilapia with Avocado Salsa Verde
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 (gluten free) ready in about 25 minutes pairs teaspoon salt, teaspoon black pepper, tablespoons olive oil 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 a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
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 clove garlic clove
- 1/2 teaspoon for salsa salt
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.
Frequently asked questions
How long does Pan-Seared Tilapia with Avocado Salsa Verde take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pan-Seared Tilapia with Avocado Salsa Verde?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep teaspoon salt from drying out.
Can I substitute ingredients in Pan-Seared Tilapia with Avocado Salsa Verde?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pan-Seared Tilapia with Avocado Salsa Verde for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Pan-Seared Tilapia with Avocado Salsa Verde gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
