Ingredients
- tilapia fillets (4 oz each)
- tbsp olive oil
- tbsp chili powder
- tsp garlic powder
- tbsp cayenne pepper
- tbsp ground cumin
- tbsp grated orange zest
Instructions
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Step 1
I start by preheating my oven to 350°F and lightly greasing a glass baking dish. Placing the four tilapia fillets inside, I drizzle them with olive oil and use my hands to ensure every inch is coated. In a small bowl, I whisk together the chili powder, garlic powder, cayenne, and cumin until evenly blended. I then season both sides of each fillet generously, patting the spice rub into the flesh. A final flourish of orange zest goes over the top, adding a zesty pop that balances the heat. The fish goes into the oven for about 15 minutes—you’ll know it’s ready when it flakes at the touch of a fork. I always let it sit for a minute before sliding onto plates
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Step 2
this rest helps the flavors settle.
Chef's Tip
I always toast the cumin and chili powder in a dry pan for half a minute until fragrant—it transforms the spice blend, adding a smoky depth that makes this keto dinner taste like it came from a restaurant kitchen.
Storage Tips
Keep any leftover tilapia in an airtight container in the refrigerator for up to three days. To reheat, I place it in a 300°F oven for about 5 minutes; this warms it through without drying it out. Avoid the microwave if you can—it tends to make the fish rubbery.
Variation Tips
If you’re not a fan of tilapia, this spice blend works beautifully with salmon or cod. To tame the heat, cut the cayenne in half and add a teaspoon of smoked paprika for depth without the burn. Pair it with roasted asparagus or a simple cucumber salad dressed with olive oil and lemon juice for a refreshing keto dinner.