Grilled Tilapia with Mango Avocado Salsa

I made this grilled tilapia with mango avocado salsa a couple weeks ago for supper and it was so, so good.  So light and flavourful and summery!  It tasted like summer on a plate, although that could be just because it had finally stopped snowing and I could BBQ comfortably again.  I found this recipe on  Pinterest, searching for something to use some ripe mangoes and avocados in, and then adjusted it for what I had on hand.  It turned out really good, although I think I would add more jalapeno pepper next time, it would have been good with a little more spice.  Also, the leftover salsa was amazing scooped up with pita chips for lunch the next day.  Enjoy!


Grilled Tilapia with Mango Avocado Salsa



Grilled Tilapia with Mango Avocado Salsa

Yield: 4

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4 tilapia fillets (I used frozen, thawed in cold water, they were about 3/4 inch thick)
1 tbsp lime juice
1 tbsp olive oil
For the salsa:
1 tablespoon lime juice
1 tablespoon olive oil
2 avocados, diced
1 mango, diced
2 green onions, chopped
1/2 jalapeno pepper, chopped
2 tablespoon fresh cilantro, torn
1/2 tomato, chopped (about 1/2 cup)


  1. Preheat the grill to medium heat.  Rinse and dry the fish fillets, and season with salt and pepper.  Mix 1 tbsp of lime juice and 1 tbsp olive oil in a 9x9 inch dish and place fish in it, turning to coat.  Let sit for 10-15 minutes while the grill heats.
  2. Chop all the salsa ingredients and toss lightly with the lime juice and olive oil, then set aside for the flavors to meld while the fish cooks.
  3. Grill the tilapia on an oiled grill for about 4-5 minutes per side (less if your fish is thinner), or until the fish flakes easily with a fork.
  4. Serve the fish with the salsa on top.



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