Jul 14 2026
Restaurants›El Azteca›Tilapia A La Mexicana Recipe

Tilapia A La Mexicana Recipe

Inspired by El Azteca
Time45m
Serves4

Seasoned tilapia grilled with onions & tomatoes. Served with guacamole salad, sour cream, pico de Gallo, & rice.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Fish Preparation

Vegetables

Guacamole Salad

Pico de Gallo

Serving

Method

Fish Preparation

  1. 1

    Marinate the Tilapia

    In a bowl, mix olive oil, lime juice, garlic powder, paprika, cumin, salt, and black pepper. Add the tilapia fillets and coat them well. Let marinate for at least 15 minutes.

  2. 2

    Grill the Fish

    Preheat your grill to medium-high heat. Place the marinated tilapia on the grill and cook for about 4-5 minutes on each side or until the fish flakes easily with a fork.

Vegetables

  1. 3

    Prepare the Vegetables

    While the fish marinates, slice the onion and dice the tomatoes. Set aside for grilling.

  2. 4

    Grill the Vegetables

    Place the sliced onions and diced tomatoes on the grill during the last few minutes of the fish cooking, turning occasionally until they are soft and lightly charred.

Guacamole Salad

  1. 5

    Make the Guacamole

    In a bowl, combine the mashed avocado, lime juice, salt, chopped cilantro, and diced tomato. Mix until smooth and creamy. Set aside.

Pico de Gallo

  1. 6

    Prepare Pico de Gallo

    In a mixing bowl, combine diced tomato, diced onion, chopped cilantro, lime juice, and salt to taste. Mix well and let sit for at least 10 minutes for flavors to meld.

Serving

  1. 7

    Serve the Dish

    On a plate, serve the grilled tilapia topped with grilled onions and tomatoes. Add a side of guacamole salad, a dollop of sour cream, and 1 cup of cooked rice. Garnish with fresh cilantro if desired.

More from El Azteca