Pan-Seared Tilapia with Mango and Avocado Relish

By AislePrompt Editorial · Published 2026-06-30 · Updated 2026-06-30

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.

Light and flaky tilapia fillets pan-seared with a hint of spice, topped with a vibrant mango and avocado relish that bursts with tropical freshness. This Latin American-inspired seafood recipe, ready in about 20 minutes, pairs tilapia fillets, olive oil, ground cumin 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 4 Latin American cuisine 280 cal/serving

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Ingredients

4 (6 oz each) tilapia fillets
3 tbsp olive oil
1 tsp ground cumin
1/2 tsp smoked paprika
1 tsp salt
1/2 tsp black pepper
1 cup ripe mango, diced
1 cup ripe avocado, diced
1/4 cup red onion, finely diced
2 tbsp fresh lime juice
2 tbsp fresh cilantro, chopped
1 small jalapeño, seeded and minced

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Instructions

Step 1: Pat dry 4 tilapia fillets and season both sides with 1 tsp salt, 1/2 tsp black pepper, 1 tsp ground cumin, and 1/2 tsp smoked paprika.
Step 2: Heat 2 tbsp olive oil in a large non-stick skillet over medium-high heat. Add the fillets and cook for 3-4 minutes per side until the fish flakes easily and has a golden crust.
Step 3: While fish cooks, combine 1 cup diced ripe mango, 1 cup diced ripe avocado, 1/4 cup finely diced red onion, 2 tbsp fresh lime juice, 2 tbsp chopped cilantro, 1 minced small jalapeño (seeded), and 1 tbsp olive oil in a bowl. Toss gently to make the relish.
Step 4: Remove fish from skillet and let rest for 2 minutes. Plate each fillet and spoon generous amounts of mango and avocado relish on top.
Step 5: Serve immediately with lime wedges for a fresh, zesty seafood entrée.