Jump start your summer with this light and tasty meal! This recipe can easily be altered according to your tastes. I mildly flavoured the tilapia in order for the guacamole to take centre strage.
Ingredients:
2 tilapia fillets
2 tbsp & 1 tsp lemon juice
2 1/2 tbsp olive oil
1 tsp parsley, dried
1/2-1 avacado
1 cup diced tomato (any type works)
2 cloves garlic, minced
1 tsp ground pepper
1 tsp Tabasco sauce or use half a finely diced jalapeno
10-12 spears of avacado
Instructions:
1. Preheat oven to 375 F.
2. Toss asparagus in 1 tbsp oil and fresh ground pepper to taste.
3. Pat dry tilapia fillets with paper towel then cover with 2 tbsp lemon juice, 1 1/2 tbsp oil, parsley, and ground pepper to taste.
4. Bake asparagus and tilapia in oven for about 20-25 min (checking and flipping asparagus after 15 min), until tilapia flakes and asparagus is cooked to your desired consistency.
5. Meanwhile, mix avocado, tomato, garlic, pepper, Tabasco, and remaining lemon juice in a bowl. (If you have fresh cilantro, add some to the guacamole as well.)
6. Top tilapia with guacamole and serve with asparagus on the side. I used the leftover guacamole as a dip!
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