Copycat Chili's Mango Chile Tilapia

Name: Copycat Chili's Mango Chile Tilapia (Upgraded)
Total time: 40 min
Yield: 4
Cuisine: Asian Fusion
Ingredients: 4 Tilapia fillets (6-8 oz each), skinless; 1 Ripe mango-diced; 1/2 Red onion-finely diced; 1 Jalapeño-seeded and minced; 1/4 cup Cilantro-freshly chopped; 2 tbsp Lime juice-freshly squeezed; 1/4 tsp Sea salt; 1/4 cup Sweet chili sauce; 1 tbsp Low-sodium soy sauce; 1 tsp Rice vinegar; 1/2 tsp Garlic powder; 1/4 tsp Ginger-grated; 1/2 cup Rice flour; 1/4 tsp Black pepper-freshly ground; 1/4 tsp Paprika; 2 tbsp Avocado oil

⏱40 min

👥4

🔥450 cal

Medium

🍽️Asian Fusion

A refined take on Chili's Mango Chile Tilapia, using slightly better ingredients and techniques for a more flavorful experience.

4 Tilapia fillets (6-8 oz each), skinless

1 Ripe mango-diced

1/2 Red onion-finely diced

1 Jalapeño-seeded and minced

1/4 cup Cilantro-freshly chopped

See all 16 ingredients ↓

(0 reviews)

⏱40 min

👥4

🔥450 cal

Medium

🍽️Asian Fusion

A refined take on Chili's Mango Chile Tilapia, using slightly better ingredients and techniques for a more flavorful experience.

#Fish #Tilapia #Mango #Chile #Healthy #Gluten-Free

Instructions

Prepare the Mango Salsa: In a bowl, combine all Mango Salsa ingredients and mix gently. Let sit for 10 minutes to allow flavors to meld.
Prepare the Chile Sauce: In a separate bowl, whisk together all Chile Sauce ingredients until well combined.
Prepare the Coating: In a shallow dish, combine rice flour, black pepper, and paprika.
Dredge the Tilapia: Pat the Tilapia fillets dry with paper towels. Lightly coat each fillet with the Coating mixture, ensuring even coverage.
Cook the Tilapia: Heat avocado oil in a large skillet over medium-high heat. Add the coated Tilapia fillets and cook for 4-5 minutes per side, or until cooked through and flaky.
Glaze with Sauce: During the last 2 minutes of cooking, brush the Tilapia fillets generously with the Chile Sauce, allowing it to caramelize slightly.
Serve: Serve the Tilapia immediately, topped with the Mango Salsa.

Ingredients

4 4 Tilapia fillets (6-8 oz each), skinless
1 240 Ripe mango-diced
1/2 75 Red onion-finely diced
1 1 Jalapeño-seeded and minced
1/4 cup 60 Cilantro-freshly chopped
2 tbsp 30 Lime juice-freshly squeezed
1/4 tsp 1.25 Sea salt
1/4 cup 60 Sweet chili sauce
1 tbsp 15 Low-sodium soy sauce
1 tsp 5 Rice vinegar
1/2 tsp 2.5 Garlic powder
1/4 tsp 1.25 Ginger-grated
1/2 cup 60 Rice flour
1/4 tsp 1.25 Black pepper-freshly ground
1/4 tsp 1.25 Paprika
2 tbsp 30 Avocado oil

Equipment

Large skillet
Shallow dish
Bowls
Whisk
Paper towels

Instructions

Prepare the Mango Salsa: In a bowl, combine all Mango Salsa ingredients and mix gently. Let sit for 10 minutes to allow flavors to meld.
Prepare the Chile Sauce: In a separate bowl, whisk together all Chile Sauce ingredients until well combined.
Prepare the Coating: In a shallow dish, combine rice flour, black pepper, and paprika.
Dredge the Tilapia: Pat the Tilapia fillets dry with paper towels. Lightly coat each fillet with the Coating mixture, ensuring even coverage.
Cook the Tilapia: Heat avocado oil in a large skillet over medium-high heat. Add the coated Tilapia fillets and cook for 4-5 minutes per side, or until cooked through and flaky.
Glaze with Sauce: During the last 2 minutes of cooking, brush the Tilapia fillets generously with the Chile Sauce, allowing it to caramelize slightly.
Serve: Serve the Tilapia immediately, topped with the Mango Salsa.

Nutrition per serving

Calories 450

Ratings & Reviews

0 reviews

Copycat Chili's Mango Chile Tilapia

Copycat Chili's Mango Chile Tilapia

Ratings & Reviews

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