Low-carb · 30 min
Blackened Tilapia with Minty Zucchini Mango Salad
- 30 min
- 2–6 servings
- 467 kcal / serving
Crisp zucchini and mango mingle with bright herbs while smoky tilapia sits on top; the flavors balance with a tangy lime dressing. It’s a straightforward weeknight option that comes together in about 30 minutes.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ small bunchcilantro
- ½ small pkgfresh mint
- 1lime
- 1mango
- 1red bell pepper
- ¾ lbtilapia fillet
- 1tomato
- 1 mediumzucchini squash
- limes
- mangoes
- red bell peppers
- tomatoes
From the pantry: black pepper, cayenne pepper, cumin, ground, extra virgin olive oil, garlic powder, onion powder, oregano, dried, paprika, salt
Cookware
chef's knife · citrus juicer (optional) · colander · cutting board · measuring spoons · mixing bowls · nonstick skillet · spatula · stirring spoon · tongs
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: zucchini
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- ½ small bunchcilantro
- ½ small pkgfresh mint
- 1lime
- 1mango
- 1red bell pepper
- 1tomato
- 1 mediumzucchini squash
- limes
- mangoes
- red bell peppers
- tomatoes
Meat & seafood
- ¾ lbtilapia fillet
2 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| cilantro | ½ small bunch | 1 small bunch | 1 ½ small bunches |
| fresh mint | ½ small pkg | 1 small pkg | 1 ½ small pkgs |
| lime | 1 | ||
| mango | 1 | 2 | 3 |
| red bell pepper | 1 | 2 | 3 |
| tilapia fillet | ¾ lb | 1 ½ lb | 2 ¼ lb |
| tomato | 1 | 2 | 3 |
| zucchini squash | 1 medium | 2 medium | 3 medium |
| limes | 2 | 3 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Rinse all produce and pat dry.
- Small-dice zucchini and tomato, then transfer to a large bowl.
- Peel the mango, slice away from the pit, dice, and add to the bowl.
- Seed and small-dice the bell pepper; add to the bowl.
- Tear cilantro leaves from stems, finely chop, and fold into the bowl. Do the same with mint leaves and add.
- Squeeze lime over the vegetables, drizzle with olive oil, and sprinkle the listed spices; toss to coat evenly and refrigerate until serving.
- In a small bowl, combine all the fish spices.
- Pat tilapia fillets dry with paper towels, then rub both sides with the spice mix.
- Preheat a nonstick skillet over medium-high heat, add olive oil to coat the bottom, and cook the fillets about 3 minutes per side until opaque and cooked through.
- To serve, divide the salad plates and nestle the tilapia on top of each mound.
- Optional: garnish with extra lime wedges and any remaining herbs for a fresh finish.
Two tips
- Prep ahead: chop the herbs and dice the vegetables up to an hour in advance and refrigerate.
- Leftovers: store salad and fish separately; reheat fish gently and toss the salad just before serving. If you have extra cilantro, stir a little into the salad for extra brightness.
Nutrition per serving
- Calories
- 467 kcal
- Protein
- 40 g
- Carbs
- 42 g
- Fat
- 19 g
- Fiber
- 8 g
- Sodium
- 121 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.