Grilled Tilapia with Mango Avocado Salsa

Every time my kids eat tilapia it puts a huge smile on my face. It took them at least a year to enjoy it. I didn’t give up on serving it for dinner and eventually their taste buds adjusted. I tried cooking it in a variety of ways but this recipe has gotten the most thumbs up.

I made it once breaded with pecans and some kind of sauce and to this day when I say I’m making tilapia, one of my boys checks to make sure it’s not that recipe.

I have a feeling now they’ll be asking me if it’s the yummy recipe with mango and avocado. I served it over a bed of couscous. I was trying to figure out if couscous is a grain or pasta. Apparently, there’s much debate in the culinary world about this but a recent article I read said it’s neither a grain or a pasta but since it’s made from grains of durum wheat I’d venture to say it’s definitely not gluten free. Unless of course you purchase special gluten free couscous. Regardless, if it falls under the category of grain or pasta, it was yummy served with tilapia.

Grilled Tilapia with Mango Avocado Salsa

6 Tilapia filets
1 tablespoon olive oil
1 tablespoon ground cumin
1 tablespoon garlic powder
1 teaspoon paprika powder
1 teaspoon onion powder
½ teaspoon chili powder or my favorite ancho chili powder
salt and pepper to taste

Mango Avocado Salsa

1 tablespoon balsamic vinegar
1 tsp sugar
1 mango diced
1 avocado diced
1/2 a small red onion chopped
lime juice from 2 limes
small handful of cilantro chopped

1. Place all of the above ingredients for the tilapia in a bowl minus the olive oil.

2. Rub the tilapia with olive oil and then rub it with the spices you mixed. Place in the fridge for 20 minutes.

3. You can grill it on your grill or if you’re like me and don’t know how to turn not the grill (hey don’t judge me) than you can grill it on your cast iron grill over the stove.