5.0
(2)
Your folders
Your folders

Export 7 ingredients for grocery delivery
Step 1
In a small bowl mix together the pico de gallo and diced avocado. Cover and refrigerate while you make the tilapia.
Step 2
Drizzle tilapia with 1 tablespoon olive oil, season with salt and pepper and sprinkle panko crumbs on top, pressing gently to adhere. Sprinkle smoked paprika over the breaded tilapia. Turn and repeat on other side.
Step 3
Heat remaining 1 tablespoon olive oil in large skillet over medium-high heat. Add tilapia filets and saute for 3 minutes, then carefully flip filets over and cook other side for 3 minutes.
Step 4
Remove pan from heat, and transfer fish to serving plates. If desired, serve over steamed rice and top with avocado pico de gallo and fresh lime wedges.
Your folders

277 viewsallrecipes.com
4.6
(761)
8 minutes
Your folders

482 viewspreciouscore.com
5.0
(9)
20 minutes
Your folders

252 viewstasteofhome.com
4.3
(65)
10 minutes
Your folders

135 viewswhiskaffair.com
5.0
(1)
15 minutes
Your folders

664 viewssimplyscratch.com
4.8
(5)
Your folders

229 viewsfoodandwine.com
5.0
(1)
Your folders

143 viewsfood.com
5.0
(18)
10 minutes
Your folders

331 viewskitchenathoskins.com
4.6
(19)
12 minutes
Your folders

196 viewskitchenathoskins.com
4.6
(30)
12 minutes
Your folders

197 viewsallrecipes.com
4.5
(1)
10 minutes
Your folders

242 viewsdelish.com
4.8
(15)
Your folders

469 viewsbonappetit.com
4.4
(19)
Your folders

182 viewsmomsdish.com
5.0
(5)
10 minutes
Your folders

411 viewscooking.nytimes.com
4.0
(231)
Your folders

676 viewsonceuponachef.com
4.5
(36)
6 minutes
Your folders

193 viewschampagne-tastes.com
5.0
(6)
10 minutes
Your folders

207 viewschampagne-tastes.com
5.0
(42)
10 minutes
Your folders

270 viewsfeelgoodfoodie.net
5.0
(38)
10 minutes
Your folders

201 viewsjamieoliver.com