Tilapia is a nutritious and versatile fish that goes well with ceviches, fish bakes and other serving styles. It loves being paired with fruits and herbs alike, and is mild enough in flavor and texture that you really can be creative. Give some of these recipes a try!
Ceviche is a cold salad made from raw fish, citrus, and fresh vegetables. It’s popular in much of Latin American, especially in regions where fish are a main dietary component. Ceviche “works” because the acid in the citrus “cooks” the fish. How cool!
Take breakfast in a totally new direction by adding tilapia to the menu. These breakfast burritos are just the ticket for a satisfying breakfast thank to the protein from the fish, and a Paleo-friendly wrap made from eggs and flaxseed.
These amazing tacos are made with breaded tilapia, cabbage, lime, and a fresh pico de gallo with cilantro and tomatoes. You can serve them up on homemade cauliflower tortillas! Yes, you can enjoy your tacos on real tortillas! The recipe for these is included.
Here’s one of those meals you can throw in the oven and spend some time with your family (or getting things done) before dinner. There’s minimal prep work involved, and you end up with a flaky and delicious lemon tilapia dinner with pine nuts to garnish and tender asparagus spears.
I love one skillet meals because they use fewer dishes, and they tend to be quicker to prepare and cook than more elaborate dinners with multiple parts. Besides, why not enjoy a delicious combination of flavors like tomato, olives, capers, white wine, oregano, and tasty tilapia all at once?
This is a super easy meal that’s made balanced and complete with tilapia filets, leeks, sweet potatoes, red onion, asparagus, and coconut oil. This dish has plenty of healthy fats and varied flavors, and it goes from fridge to table in about fifteen minutes!
This is a tilapia recipe that really couldn’t be any easier. You’ll just need four ingredients: your fish filets, olive oil, lemon juice, and thyme. That’s it! You can use fresh thyme or dried—it won’t matter. The lemon really brightens up this dish and goes so well with the herbs.
Here’s an extra spicy tilapia dish that uses black radishes as a spiralized “spaghetti” and an awesome cilantro-jalapeno avocado tomato sauce. The combination of spicy jalapeno and cooling, refreshing avocado with fresh and crunchy radishes is amazing!
This southwestern tilapia is really simple to make. You’ll just need your fish, some cumin, lime, salt and pepper, avocado, tomatoes, and fresh cilantro to get your tilapia baked and flaky, and topped with a fresh and tasty avocado pico de gallo.
Foil packets are a really easy and delicious way to cook your food, because they lock in the flavors and steam so the fish won’t dry out and the flavors of nectarine, peach, garlic, and chipotle really meld together and soak into the tilapia to make a moist, flaky, and flavorful dinner.
For an extra fresh tilapia that’s even easy to make and takes just 2 minutes to cook, get out your fish and herbs half an hour before you plan to cook them and create an easy marinade with lemon, garlic, oregano, and oil of choice (I’d use avocado oil here, as coconut might solidify).
This dish might look fancy, but it really is very simple to make. The crunchy almonds add a lovely flavor to the fish as well as a great texture, and the lemon flavors add an extra brightness. You’re sure to be smiling when you bite into this tasty and almondy tilapia.
Tilapia goes really well with fresh fruit accompaniments, so I love the idea of making a fresh and light mango-lime salsa to go with it. This recipe cooks the tilapia in olive oil and spreads it with salsa made with red onions, lime, mango, red pepper flakes, and fresh cilantro. If you don’t love cilantro, try basil or mint instead.
Garlic and butter are a match made in heaven. Am I right? This tilapia is sautéed with both of them along with minced shallots, Dijon mustard, prosciutto, lemon juice, and freshly ground black pepper. You can replace the canola oil with olive oil or your cooking fat of choice.
I love, love, love pineapple with savory dishes, and this fresh ceviche with tilapia, radishes, coriander, and yams is perfect. Your yam chips act as the vehicle to get this amazing ceviche into your mouth, all while being healthy and nutrient-dense in their own right. Bonus!
Here’s another go at ceviche with lemon, lime, garlic, fresh chopped cilantro, red onion, salt, and pepper. Many traditional ceviches use peppers to increase the heat, so if you think you can take it, you can add a habanero pepper (or part of one) to this dish. Just wear gloves when you chop it!
Who needs tortillas when you can make an awesome fish taco salad on coleslaw with avocados, cherry tomatoes, cilantro, lemon, and lime? This fish is cooked garlic and Mexican chili powder, served with a mango jalapeno salsa, and dressed with a creamy, spicy dressing (use coconut yogurt instead of Greek if you’re dairy-free).
This is a bold and spicy tilapia with a lot of flavor. If you want to enjoy a nice blackened fish filet but don’t think you can handle the spice, try decreasing the cayenne pepper—cut it in half or, if you’re very sensitive or serving kids, just use a pinch.
This tilapia is buttery and delicious with curry powder, cumin, coriander, salt, and lemon, and is served with a delicious seasoned yogurt sauce. If you don’t eat dairy, coconut yogurt will work just fine in the sauce, and will add a lovely coconut flavor to complement the curry.
This is a unique dish that’s intensely flavored with Meyer lemon, cayenne, paprika, honey, and olives, and other spices. You’ll need to replace the sugar with coconut sugar (or leave it out, as it’s such a small amount), but then you’ll be minutes away from an amazing, spicy, warming fish dinner.
Here’s an easy fish stew flavored with tomatoes, red bell peppers, scotch bonnet, onion, and seasonings. In place of the vegetable oil, you can use your fat or cooking oil of choice. Check to make sure you stock cub is paleo, or just replace the stock cub and water with homemade, tasty stock!
This tilapia is just bursting with Mediterranean flavors from onion, cloves, white wine, tomatoes, kalamata olives, capers, and lemon. Cooked with butter, it’s super buttery and delicious, and cooks into a saucy vegetables mixture you can enjoy right along with your fish.
Want another replace for a complete meal featuring tilapia? Try this one with subtle, fragrant saffron, strings of tomatoes on the vine, peas (you can use frozen ones), fresh cilantro, butter, nutmeg, cardamom, and healthy coconut oil. Serves two in just a few minutes!
Here’s a delicious and creamy Brazilian fish stew using tilapia filets, bell peppers, and diced tomatoes. It’s seasoned with ground cumin, paprika, garlic, onion, and fresh cilantro and served in a beautiful coconut milk broth that perfectly complements the brighter, spicy flavors.