Chile Crusted Tilapia with Jicama Salsa

Chile Crusted Tilapia with Jicama Salsa

By Meghan MacGillivray
Serves 4 People



4 fillets of US farmed raised Tilapia
1 tbsp. chile powder
1/2 tbsp. garlic salt
1/2 tbsp. paprika
1 tsp. cayenne powder
1 tsp. lemon pepper
salt and pepper

Jicama Salsa
1 jicama, peeled and cut into 1/2 inch cubes
1 red onion, minced
2 garlic cloves, minced
1 orange bell pepper, chopped fine
1 bunch cilantro, chopped fine
1 lemon squeezed
1 ear of corn, removed from husk
1 jalapeno, minced fine


  • Combine all of the spices together. Coat each side of the tilapia with the spices and set aside.
  • Mix all of the jicama salsa ingredients together. Season with salt and pepper and lemon juice. Add more if necessary.
  • Heat oil in pan over medium heat. Once hot, sear tilapia on both side 3-4 minutes until flaky and firm in the middle. There should be a nice brown crust on the outside of the tilapia.
  • Serve with the jicama salsa and a side of sauteed spinach.

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