Chipotle Tilapia Recipe

Prepare marinade

In a medium bowl, combine minced chipotle peppers, 1 tablespoon adobo sauce, lime juice, olive oil, minced garlic, ground cumin, smoked paprika, salt, and black pepper. Whisk until smooth and well combined.

Marinate tilapia

Pat the 4 tilapia fillets dry with paper towels. Place them in a shallow dish or zip-top bag and pour half of the marinade over the fillets, turning to coat both sides. Reserve the other half of the marinade for basting/cooking. Cover and refrigerate for 15–30 minutes (no more than 1 hour).

Preheat & prepare pan

About 10 minutes before cooking, remove fillets from fridge to come closer to room temperature. Preheat a large nonstick or cast-iron skillet over medium-high heat. Add a light drizzle (about 1 teaspoon) of olive oil and swirl to coat the pan.

Cook tilapia

Once the pan is hot, add the fillets (do not overcrowd — cook in batches if needed). Sear without moving for 2–3 minutes until the underside is golden and seared. Flip carefully and spoon or brush some of the reserved marinade on top. Cook for another 2–3 minutes, or until fish is opaque all the way through and flakes easily with a fork (internal temperature ~145°F / 63°C). Total cooking time will be about 4–6 minutes depending on thickness.

Finish

Remove cooked fillets to a warm plate and tent loosely with foil. If desired, return the pan to heat and add the remaining reserved marinade to the pan for 30–60 seconds to reduce slightly (optional) then spoon over the fillets.

Warm tortillas if using by wrapping in foil and placing in a 300°F (150°C) oven for 8–10 minutes or heating in a dry skillet for 20–30 seconds per side. Fluff rice if serving over rice.

Plate each fillet on a tortilla or a bed of rice. Top with avocado slices and a sprinkle of chopped cilantro. Serve with lime wedges on the side for squeezing over the fish.

Adjust seasoning with additional salt, pepper or lime to taste and serve immediately.