Baked Tilapia with
Mango Salsa
Simply seasoned tilapia baked at high heat until flaky and tender, served with a vibrant fresh mango salsa of diced cucumber, red onion, jalapeño, cilantro, and lime. Finished with a squeeze of fresh lime right at the table. The only tropical recipe in this collection — bright, beautiful, and genuinely impressive for a 30-minute weeknight dinner.
- Mango Salsa
- 1 ripe mango, diced
- 1 cucumber, diced
- ½ red onion, finely diced
- 1 jalapeño, finely diced (seeded for mild)
- ¼ cup fresh cilantro, chopped
- 3 tbsp fresh lime juice
- ¼ tsp salt
- Tilapia
- 4 tilapia filets
- ½ tsp garlic powder
- ½ tsp cumin
- ¼ tsp salt
- ¼ tsp black pepper
- — cooking spray
- — lime wedges, to finish
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1
Make the mango salsa
Dice the mango, cucumber, red onion, and jalapeño into small, uniform pieces — the closer in size, the better each bite. Add to a bowl with the chopped cilantro and lime juice. Season with salt and toss to combine. Cover and refrigerate for 20–30 minutes before serving — the chill time allows the flavors to meld and the lime juice to lightly pickle the onion.
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2
Preheat & prep the fish
Preheat oven to 400°F. Line a baking sheet with foil and spray with cooking spray. Rinse the tilapia filets under cold water and pat completely dry with paper towels — dry fish browns better and doesn't steam in the oven.
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3
Season & bake
Mix together the garlic powder, cumin, salt, and pepper. Season both sides of each tilapia filet evenly with the spice blend. Place on the prepared baking sheet and spray the tops lightly with cooking spray. Bake at 400°F for 10–12 minutes until the fish is opaque throughout and flakes easily with a fork.
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4
Serve
Plate the baked tilapia and spoon the chilled mango salsa generously over each fillet. Finish with a fresh squeeze of lime juice right at the table — the bright citrus ties the warm spiced fish and the cool sweet salsa together perfectly. Serve immediately.
- Make the salsa first: The 20–30 minute chill time is what transforms the mango salsa from a chopped fruit bowl into a cohesive, fully flavored condiment — the lime juice lightly pickles the onion and everything melds together beautifully. Always make it before you start the fish.
- Pat the fish dry: Moisture on the surface of the tilapia prevents browning and causes it to steam rather than bake — a thorough pat dry with paper towels is the single most important prep step for better baked fish.
- 400°F makes the difference: 375°F produces pale, steamed tilapia — 400°F gives you a properly baked fillet with slightly firmer edges and better flavor in less time.
- Ripe mango is essential: An underripe mango is tart and fibrous — the salsa needs a mango that gives slightly to pressure and smells sweet near the stem. If your mango isn't quite ripe, let it sit on the counter for a day or two before using.
- Great over cauliflower rice: The mango salsa liquid and any pan juices from the tilapia soak beautifully into cauliflower rice — serve it underneath for a complete meal that soaks up every drop.