Servings: 4 servings
Calories: 170kcal
Ingredients
- 4 tilapia fillets about 1 lb; sub: cod, mahi-mahi, or chicken tenders
- 2 medium zucchini ribboned with a peeler; sub: yellow squash or broccoli florets
- 1 large jalapeño thinly sliced; sub: poblano strips for milder; serrano for hotter
- 2 tbsp avocado oil sub: olive oil or melted ghee
- 1 tsp chili powder sub: chipotle powder for smoky kick
- 1 tsp smoked paprika sub: regular paprika + pinch cumin
- 1/2 tsp garlic powder sub: 1 clove minced
- Sea salt & black pepper 1/2 tsp each
- 1 large lime zest + juice
- 2 tbsp fresh cilantro chopped; sub: parsley or green onion
Instructions
- Preheat & prep pan: Heat oven to 425°F. Line a rimmed sheet pan with parchment.
- Season veggies: Toss zucchini ribbons & jalapeño slices with 1 Tbsp oil, half the chili-lime rub, and a pinch salt. Spread in an even “nest” on the pan.
- Flavor the fish: Pat tilapia dry. Brush with remaining oil, coat both sides with remaining rub, and lay fillets atop veggie bed. Zest lime over everything.
- Roast: Slide pan onto middle rack; roast 12–15 min until fish flakes and zucchini edges curl.
- Finish & serve: Squeeze lime juice, scatter cilantro, and plate straight from the tray.
Nutrition
Serving: 1serving | Calories: 170kcal | Protein: 24g | Fat: 8g | Fiber: 1g
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