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Lime-Cilantro Tilapia

Total Time

Prep/Total Time: 25 min.


4 servings

I have so much fun serving this Mexican-inspired tilapia at summer parties. Finish it off with a side of rice and a salad loaded with sliced avocadoes and tomatoes. —Nadine Mesch, Mount Healthy, Ohio
Lime-Cilantro Tilapia Recipe photo by Taste of Home
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  • 1/3 cup all-purpose flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon ground cumin, divided
  • 4 tilapia fillets (6 ounces each)
  • 1 tablespoon olive oil
  • 1/2 cup reduced-sodium chicken broth
  • 2 tablespoons minced fresh cilantro
  • 1 teaspoon grated lime zest
  • 2 tablespoons lime juice


  1. In a shallow bowl, mix flour, salt, pepper and 1/4 teaspoon cumin. Dip fillets in flour mixture to coat both sides; shake off excess.
  2. In a large nonstick skillet, heat oil over medium heat. Add fillets; cook, uncovered, 3-4 minutes on each side or until fish flakes easily with a fork. Remove and keep warm.
  3. To the same pan, add broth, cilantro, lime zest, lime juice and remaining cumin; bring to a boil. Reduce heat; simmer, uncovered, 2-3 minutes or until slightly thickened. Serve with tilapia.

Nutrition Facts

1 fillet with 2 tablespoons sauce: 198 calories, 5g fat (1g saturated fat), 83mg cholesterol, 398mg sodium, 6g carbohydrate (1g sugars, 0 fiber), 33g protein. Diabetic Exchanges: 4 lean meat, 1/2 starch, 1/2 fat.

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  • Paul
    Dec 13, 2020

    Sauce was thin and barely enough for four pieces. It was ok. I didn’t taste too much lime which is probably a good thing

  • Sharyl
    Jun 29, 2020

    This is SO good and so easy! I did some seasoning tweaking - I used breadcrumbs instead of flour, added chile powder and granulated garlic, used Adobo instead of salt to pump up the flavor. I also cut the amount of lime in half and it was plenty for four tilapia filets. I jused a pan that I had sauteed white onion in so already started to build flavor. I noticed others were having trouble getting the sauce to thicken, I didn't, I have learned to simmer on a medium-low heat so that the liquid evaporates; I added a little butter, more cilantro, more chicken broth and it was delicious, almost the consistency of a chimchurri or pesto. Gives the fish a burst of citrus flavor that compliments the cumin-saltiness. Served with marinated petite orange and yellow tomatoes and olive assortment, my own herbed brown rice of sunflower seeds and italian parsley, a melon-feta-arrugula salad. YUMMY!

  • PrplMonky5
    Nov 13, 2017

    This was pretty good and fairly easy. I cut the entire recipe in half for (2) 4oz tilapia filets. I used chicken stock, not broth and I also skipped the lime peel. I think without the lime peel the lime flavor wasn't overpowering. I used dried cilantro instead of fresh. I needed to cook it longer than it called for as well. I found it to have a good flavor and overall it was pretty yummy, but there were just other flavors out there I like better.

  • xlsalbums
    Jul 24, 2017

    Very good. Sauce was tasty but I'd probably make a bit more.

  • rmbarr059
    Oct 2, 2016

    Not bad, but sauce was super thin and did not thicken as the recipe stated. Also, the lime flavor was very overpowering and I am a fan of lime. Not sure if I would make again.

  • xtreme_sc2
    Jan 5, 2016

    Love this recipe! You must like a strong lime flavor to enjoy this properly. The sauce didn't thicken, but it was perfect for the light fish. Between my boyfriend, our two boys(8,10) and I, we ate ten pieces of fish. I used 4oz tilapia pieces. I doubled the sauce, but it was unnecessary. This is a keeper!

  • TexasR
    Aug 12, 2015

    We loved this...I served with some buttered noodles and Kale This is how I will cook my Tilapia from now on

  • justmbeth
    Jan 26, 2015

    Loved the flavor! I really couldn't get the sauce to thicken but was still great on the fish, which seemed to soak it up.

  • ma_spain
    May 21, 2014

    My whole family loved it. It's an easy recipe that is nice and light - perfect for warm weather.