If you want a quick dinner that’s full of flavor, this recipe is one of my summer go-to’s.

It started on a weeknight when I wanted something light but not boring. I had tilapia in the freezer, a lime on the counter, and chili powder in the spice drawer. After 20 minutes, dinner was done — and it was so good, I made it again two days later.

The lime brightens up the fish, the chili adds a subtle kick, and it’s all cooked in one skillet. Serve it over rice, with roasted veggies, or in lettuce wraps for something extra fun and fresh.

Ingredients

• 4 tilapia fillets (about 1.5 lbs total)

• 1 tbsp olive oil

• Juice and zest of 1 lime

• 1 tsp chili powder

• 1/2 tsp cumin

• 1/2 tsp garlic powder

• 1/4 tsp paprika

• Salt & pepper, to taste

• Fresh cilantro and lime wedges for garnish

Instructions

1. Season the fish:
   Pat tilapia dry. In a small bowl, mix chili powder, cumin, garlic powder, paprika, salt, and pepper. Rub seasoning onto both sides of each fillet.

2. Cook the tilapia:
   Heat olive oil in a large skillet over medium heat. Add tilapia and cook 3–4 minutes per side, or until flaky and lightly golden.

3. Finish with lime:
   Squeeze fresh lime juice over the fish and garnish with chopped cilantro and lime zest. Serve hot!

Sarah’s Tips

• No tilapia? This works great with cod, halibut, or even shrimp.

• Want more heat? Add a pinch of cayenne or a splash of hot sauce.

• Serve with coconut rice, grilled corn, or a fresh slaw for a full plate.

Nutrition (Per Serving)

• Calories: 220

• Carbs: 2g

• Sugars: 0g

• Fat: 10g

• Protein: 30g

• Fiber: 0g