• 4servings
  • 40minutes
  • 236calories

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Nutrition Info . . .

VitaminsB3, B6, C, P
MineralsNatrium, Silicon, Sulfur

Ingredients Jump to Instructions ↓

  1. 1 pound(s) tilapia fillets , cut into 2-inch pieces

  2. 1 1/2 jalapeno peppers , minced

  3. 1/2 cup(s) lime juice

  4. 1/2 cup(s) chopped fresh cilantro , divided

  5. 1 teaspoon(s) chopped fresh oregano

  6. 1/4 teaspoon(s) salt

  7. 1 large green bell pepper , halved crosswise and thinly sliced

  8. 1 large tomato , chopped

  9. 1/2 cup(s) very thinly sliced white onion

  10. 1/4 cup(s) quartered green olives

  11. 1 avocado , chopped

Instructions Jump to Ingredients ↑

  1. Place tilapia in a medium skillet. Cover with water. Bring to a boil over high heat, remove from the heat, cover and let stand for 5 minutes.

  2. Meanwhile, place jalapeno to taste in a small bowl and whisk in lime juice, 2 tablespoons cilantro, oregano and salt. Transfer the tilapia to a large, shallow, nonreactive dish with a slotted spoon and pour the lime juice mixture over the top. Add bell pepper, tomato, onion and olives; gently mix to combine. (It's OK if the tilapia breaks apart.) Cover and chill for at least 20 minutes.

  3. Sprinkle with the remaining cilantro and avocado just before serving.


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