Spicy Salsa Lime Tilapia with Southwestern Quinoa


This tilapia dish will make it look like you know your way around the kitchen! Out of all the ways to eat fish, this recipe is at the top of my favorites list. It’s spicy, but not overly so, and the southwestern quinoa salad makes a perfect accompaniment to the fish. I personally enjoy using tilapia because it is an incredibly versatile fish that doesn’t have an overpowering fishy taste. The fish recipe on its’ own is super simple and easy if you’re looking for a quick dinner, and would go great with a green salad or even plain brown rice topped with a little lime juice. You can use any white fish you prefer with this recipe such as cod or halibut, but we always get the individually wrapped tilapia filets from Costco because it makes it super handy for weeknight meals.

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Spicy Salsa Lime Tilapia with Southwestern Quinoa
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Cook time: 
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A delicious tilapia dish with a spicy southwestern flair.
  • -Fish:
  • 4 tilapia filets
  • 1 cup salsa
  • 1 lime; juiced
  • 1 Tbsp. olive oil
  • 1 tsp. chili powder
  • 1 tsp. cumin
  • 1 small jalapeno; coarsley chopped
  • ¼ cup fresh chopped cilantro leaves
  • Salt and pepper to taste
  • -Quinoa:
  • 1 cup red or white quinoa; soaked and rinsed
  • 2 cups water
  • 1 can black beans
  • ½ cup canned corn
  • ½ orange pepper
  • 1 small jalapeno; chopped
  • ½ cup red onion
  • ¼ cup fresh chopped cilantro
  • ¼ cup fresh chopped green onions
  • 1 regular tomato; chopped
  • -Dressing:
  • 1 lime; juiced
  • 1 Tbsp. cumin
  • ¼ tsp coriander
  • 2 Tbsp. red wine vinegar
  • 1 Tbsp. white wine vinegar
  • 1 garlic clove; minced
  • ¼ cup olive oil
  • Salt and pepper to taste

  1. In a medium saucepan, bring 2 cups of water to a boil and add in 1 cup rinsed quinoa.
  2. Return to a boil, then cover and simmer on low for 15 minutes.
  3. When finished, remove from heat and let sit for 5 minutes covered.
  4. Uncover quinoa, stir, set aside to cool.
  5. In a large mixing bowl, combine rinsed black beans, corn, orange pepper, tomatoes, red onion, cilantro, green onion and diced jalapeno. Mix thoroughly and set aside.
  6. In a small mixing bowl, add lime juice, red wine vinegar, garlic, cumin, coriander, olive oil and salt and pepper to taste. Whisk thoroughly.
  7. Add quinoa to black bean mixture and mix thoroughly. Stir in ½ of dressing mixture or more if needed and let quinoa cool in the refrigerator. Add additional salt and pepper if needed to taste before serving.
  8. In a separate small mixing bowl, combine salsa, lime juice, cumin, coriander, olive oil, chili powder, jalapeno, cilantro and salt and pepper.
  9. Pour marinade mixture over tilapia filets and let marinade 5-10 minutes
  10. With tin foil, create ‘boats’ for the tilapia to cook in that leaves the top of filets exposed to the broiler flame.
  11. Place tilapia filets in foil and pour remaining marinade over the tops.
  12. Place tilapia in the oven about 10″ from the broiler flame and cook for 13 minutes or until fish is opaque and easily flaked with a fork.

Fish can be made on its’ own and paired with a green salad or even brown rice with a little bit of lime juice for a quicker dish. Quinoa will save in refrigerator for a 3-4 days. Use the remainder of dressing mixture if needed as dressing will be absorbed over time. If you want to change the serving size to serve 1-2, keep everything for fish marinade the same except reduce salsa to ½ cup. Top fish with ripe avocado slices and hot sauce of your choosing (optional)



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