Chili Lime Tilapia


3.8 of 5 (17)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 139.0
  • Total Fat: 4.8 g
  • Cholesterol: 55.0 mg
  • Sodium: 59.4 mg
  • Total Carbs: 2.4 g
  • Dietary Fiber: 1.0 g
  • Protein: 21.4 g

View full nutritional breakdown of Chili Lime Tilapia calories by ingredient
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Delicious, EASY, but looks elegant! Delicious, EASY, but looks elegant!
Number of Servings: 4


    1 tbsp - Chili powder
    1/2 tsp - Cayenne Pepper (more or less to taste)
    1/2 tsp - Paprika (mild)
    1 Lime
    1 tbsp - Olive Oil (more or less per your likes)
    1 lb. Tilapia fillets

    (Increase Tilapia Filets to 1.5 pounds for heartier appetites.)


1. Preheat oven to 400f

2. Squeeze juice from 1 lime into a small bowl. Stir in up to 1 tablespoon of olive oil though you can also use much less and add more lime juice. Add chili powder, paprika, and cayenne pepper. (Amounts of each spice can be adjusted to make the spiciness of the dish hotter or milder.)

3. Place fish in a large flat casserole dish or roasting pan (or make foil packets) sprayed with Pam or Olive Oil.

4. Spoon the Chili-Lime mixture over the filets and spread to coat fairly evenly.

5. Cover dish with foil and place in oven for 10 minutes. Turn oven to broil, remove foil and cook for 2-5 more minutes. Check often to be sure the fish doesn't over cook or burn. Exact cooking time will depend on the thickness of the fillets.

*** Serving suggestion - serve over whole grain wild rice with a side of steamed spinach or roasted asparagus. ***

PLEASE NOTE: The tablespoon of chili powder mentioned in the recipe is the bottled blend of spices used to make chili ... it is not straight ground chili peppers. Here is a link to the Chili Powder I use -
You may wish to adjust the amounts if using ground chili peppers instead of the milder chili powder.

Number of Servings: 4

Recipe submitted by SparkPeople user ELAINEHN.

TAGS:  Fish | Dinner | Fish Dinner |

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Member Ratings For This Recipe

  • I liked the spice very much. I left out the oil just because I am cutting back. Will make again. - 7/1/10

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  • I did a variation on this: I omitted the oil, but used 2tbsp of chili-garlic sauce and brushed it on each fillet. I then sprinkled Mrs. Dash chili-lime blend, garlic powder, black pepper on the fillets, set in foil, covered, and baked. Squeeze lime juice right before serving. - 5/26/10

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  • OK but I won't be making it again - we love fish but this almost ruined it for us Sorry - different tastes for different people! - 5/10/09

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  • This was very good. I think I could use the sauce on other fish. It was so tender and juicy. I will cut down a little on the spices. - 5/9/09

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  • This was excellent! Very moist and delicious. I like mine more spicy so I added habanero sauce.Wonderful recipe. - 4/5/09

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  • This was really good. I didn't think it was too spicy at all! We served with black beans and some veggies. - 2/27/09

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  • can't wait to make this tomorrow for lunch!!!! - 1/10/09

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  • Tasty - 10/14/08

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  • I made this last night. It was good, but won't become a favorite. - 8/7/08

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  • I followed the recipe pretty much exactly (I used just plain old chili powder though). I added a bit more lime juice, but didn't find it spicy at all. Since I cooked 1.5lbs of fish, I did make some extra sauce. I wish I would have added extra chili powder as well. Very good. - 6/12/08

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  • I did not find this too spicy as some others have commented. I enjoyed it as did my husband and son. I did add more lime juice then called for though. - 4/14/08

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  • I made this with pollock, which I discovered I do not like. I think the marniade is fine though and would work good with a better fish. - 4/11/08

    Reply from ELAINEHN (8/7/08)
    Definitely try it on Tilapia if you have a chance ... or maybe any other mild white fish. Good luck!

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  • I really didn't like this much. Pretty dry. Definitely very spicy. My husband hated it. - 3/7/08

    Reply from ELAINEHN (8/7/08)
    Wow ... I wonder what went wrong? I've never had this recipe come out dry ... it's usually very moist and there is liquid in the bottom of the dish or foil packet. Any chance you WAY over-cooked the fish? Sorry it wasn't good for you ...

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  • I loved this recipe, but next time I would cut down on the amount of chili was a bit too spicy, even for someone who loves spicy foods. - 7/30/07

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  • espicially good for Fridays. Catholics rejoice!! - 3/27/07

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  • this is good but can be very spicy if you use the amount of chili powder the recipe calls for. - 3/20/07

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