Chili Lime Baked Tilapia
February 12, 2026
A delicious, restaurant-worthy meal that’s easy to make? This recipe truly does it all!
A light Tilapia dish is perfect for weeknight dinner any night. Using sour cream, you can add a delicate sauce that complements the fish beautifully. The bright mango salsa provides fruitiness and texture to this dish for a sensational eating experience that the whole family can enjoy. Whether you’re hosting guests or making dinner for two, this recipe is one to save.
SERVINGS
4
PREP TIME
20 min
COOK TIME
10 min
Ingredients
For the chili lime tilapia:
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2tablespoons chili powder
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1tablespoon plus 1 teaspoon ground cumin
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2teaspoons garlic powder
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Pinch cayenne pepper
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2tablespoons freshly squeezed lime juice
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2tablespoons extra virgin olive oil
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4tilapia fillets
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Kosher salt, to taste
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Cooked white rice, for serving
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L&B Fresh Mango Salsa, for serving
For the avocado crema:
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1avocado
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½cup sour cream
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Juice of 1 lime
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¼bunch cilantro, plus more for serving
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Kosher salt, to taste
Directions
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1
To make the tilapia: Place an oven rack in the second-to-top position. Heat the oven to high broil. Line a rimmed sheet pan with aluminum foil. Set aside.
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2
In a medium mixing bowl, stir to combine the chili powder, cumin, garlic powder, cayenne, lime juice and olive oil.
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3
Pat the tilapia fillets dry with paper towels and season both sides with salt. Gently add them to the bowl, one at a time, flipping once to coat both sides. Transfer the fillets to the prepared sheet pan. Broil for 5 to 10 minutes, checking periodically, until crispy on the edges and the tilapia easily flakes with a fork.
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4
Meanwhile, to make the avocado crema: In a blender, combine the avocado, sour cream, cilantro and lime juice. Blend on high until smooth and season with salt to taste.
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5
Serve with rice and garnish with the avocado crema and L&B Fresh Mango Salsa.