CHILI LIME BAKED TILAPIA WITH AVOCADO CREMA RECIPE BY TASTY
Here's what you need: tilapia fillet, chili powder, cumin, cayenne pepper, salt, black pepper, lime juice, olive oil, avocado, fresh cilantro, salt, black pepper, lime juice, yogurt
Provided by Jordan Kenna
Categories Dinner
Time 30m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 400˚F (200˚C).
- In a small bowl, mix the chili powder, cumin, cayenne, salt, pepper, and olive oil with the lime juice.
- Using a basting brush, generously coat each side of the tilapia fillet with the marinade.
- Bake fish for 12 minutes in a preheated oven until edges begin to crisp and fish is moist and flaky.
- While fish is baking, prepare the crema.
- In a blender, combine avocado, cilantro, salt, pepper, lime juice, and yogurt. Blend until mixture is smooth.
- Serve tilapia topped with avocado crema and freshly chopped cilantro.
- Enjoy!
Nutrition Facts : Calories 511 calories, Carbohydrate 12 grams, Fat 25 grams, Fiber 6 grams, Protein 62 grams, Sugar 2 grams
GRILLED AVOCADOS
Provided by Robert Irvine : Food Network
Categories side-dish
Time 28m
Yield 6 to 12 servings
Number Of Ingredients 10
Steps:
- Preheat the grill.
- Quarter the avocados and remove the seed. Season with salt and pepper, to taste, and brush with grapeseed oil. Grill the avocado slices over indirect heat, leaving undisturbed for the first 2 to 4 minutes or so to let the seasonings integrate into the surface and to allow the caramelization process to begin. Then, flip the avocados, remove from grill and let rest.
- Through the feed opening of a running blender add, 1 at a time, the vinegar, salt, black pepper, mustard, parsley, and garlic. Leaving the blender running add the olive oil through the feed opening in a slow thin stream.
- Serve the grilled avocado with enough of the dressing to coat and garnish with fresh parsley sprigs.
CHILLI AVOCADO
Avocado makes a great snack as it keeps you fuller for longer, add a touch of heat and a squeeze of lime juice for added zing
Provided by Sophie Godwin - Cookery writer
Categories Snack
Time 2m
Number Of Ingredients 3
Steps:
- Sprinkle the avocado with the chilli flakes, lime juice and a little black pepper, and eat with a spoon.
Nutrition Facts : Calories 102 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 1 grams carbohydrates, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium
AVOCADO "CEVICHE" AND CHILI LIME CHIPS
Snack time just got an upgrade. This easy recipe marinates creamy avocado in a bright citrus dressing. Crunchy baked chili lime chips are perfect for scooping it all up. The lime juice prevents avocadoes from browning, so it's a great avocado dish for entertaining.
Provided by bri
Categories Snack
Time 25m
Number Of Ingredients 17
Steps:
- Preheat: Put racks in the upper- and lower-thirds of the oven; preheat to 350°F (177°F).
- Mix avocado "ceviche": In a medium bowl, whisk together lime juice, olive oil, and salt. Add the avocado, bell pepper, cucumber, corn, radish, onion, cilantro, and jalapeno. Toss gently to coat.
- Marinate "ceviche": Cover and transfer to the fridge. Let sit to marinate, for at least 15 minutes, stirring a couple times to make sure all vegetables are coated.
- Cut tortillas chips: Stack the tortillas. Make four cuts down the stack of tortillas, so each tortilla becomes 8 even pieces. Scatter over two parchment lined baking sheets.
- Season and bake chips: In a small bowl, whisk together grapeseed oil, lime juice, and lime zest. Brush the mixture over both sides of the chips. Sprinkle the tops evenly with ¼ teaspoon of the salt and ¼ teaspoon of the chili powder. Bake until the chips are golden brown, 10 to 12 minutes. Chips will continue to crisp as they cool.
- Serve: Taste chips and season with more salt and chili powder if you'd like. Serve with avocado "ceviche".
Nutrition Facts : Calories 261 kcal, Carbohydrate 25 g, Protein 4 g, Fat 18 g, SaturatedFat 3 g, TransFat 1 g, Sodium 316 mg, Fiber 7 g, Sugar 4 g, UnsaturatedFat 15 g, ServingSize 1 serving
CHILI-LIME SHRIMP TOSTADAS WITH AVOCADO "CREMA"
Steps:
- Toss onions with 1/4 cup lime juice in small bowl. Let stand until ready to use, stirring occasionally.
- Meanwhile, toss shrimp with oil, garlic, chili powder and 2 Tbsp. of the remaining lime juice in medium bowl; set aside. Blend cream cheese and avocados with remaining lime juice in blender until well blended.
- Cook shrimp in medium skillet over medium-high heat 3 to 4 min. or until shrimp turn pink, stirring frequently. Remove from heat.
- Spread tostada shells with cream cheese mixture; top with shrimp, onions and queso fresco.
Nutrition Facts : Calories 250, Fat 17 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 120 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 15 g
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