Break out the rum.
Mr. How Sweet and I are big fans of mojitos. Yes, he’ll admit it — even if I broadcast it to the internet. I could embarrass him more, but I’ll spare you the details of his surprising pop-culture obsessions.
I was thrilled to find a beautiful avocado at the store, even if it felt like a small victory. Avocado adds a creamy balance to the bright, citrusy flavors in this dish, and I wouldn’t make the recipe without it.
For months I’ve been imagining seafood paired with mojito flavors. I keep a notebook of recipe ideas and grocery notes that follows me everywhere. When I finally tried this combination for lunch last week, I couldn’t believe I’d waited so long.
I asked followers whether they preferred sweet or savory recipe ideas, and savory won by a long shot — a relief, since I was ready for something bright and tangy rather than more cookies. This mojito-inspired tilapia is light, refreshing, and perfect for the season.
This dish can be served a few different ways; I flaked the cooked tilapia and placed it on baked whole wheat tortilla triangles for a crunchy, shareable bite. The combination of rum, lime, mint (or cilantro), shallot and avocado gives a lively citrus burst and fresh herbal note. It’s become one of my favorite ways to enjoy fish.
Anything served in small bites is more fun to eat.
Mojito Tilapia
Serves 2
Ingredients:
- 2–3 tilapia fillets (about 8–10 ounces)
- 2 tablespoons rum
- 1/4 cup lime juice
- 2 teaspoons lime zest, divided
- 1/2 teaspoon sugar
- 1 clove garlic, minced
- salt and pepper to taste
- 1/2 avocado, chopped
- 1 shallot, chopped
- 1 tablespoon chopped mint and/or 2 tablespoons chopped cilantro
- 2 small whole wheat tortillas (about 4-inch), or more for serving
Method:
- In a bowl, whisk together the rum, lime juice, garlic, sugar and 1 teaspoon lime zest. Season the tilapia with salt and pepper, place the fillets in a zip-top bag or shallow dish, and pour the marinade over them. Marinate for 30 minutes to 2 hours. The acid in the lime may start to “cook” the fish (similar to ceviche); you can eat it that way if preferred, but I like to cook it.
- Preheat oven to 375°F (190°C). About 30 minutes before the fish is ready, cut the tortillas into triangles, lightly brush or spritz with olive oil, season with salt and pepper, and arrange on a baking sheet. Bake for 15–20 minutes, flipping once, until crisp and golden.
- To cook the tilapia, you can bake it at 400°F (200°C) for 15–18 minutes depending on thickness, or pan-fry: heat a skillet over medium, add a little oil, and cook the fillets 3–4 minutes per side until opaque and flaky.
- Once cooked, flake the fish with a fork and gently combine with the chopped shallot, avocado, remaining lime zest, and chopped mint and/or cilantro. Taste and adjust seasoning. I enjoyed the combination of both cilantro and mint but recommend trying a small amount first to suit your preference.
- Spoon the tilapia mixture onto the baked tortilla chips. Garnish with a dollop of sour cream or Greek yogurt and a spoonful of salsa verde if desired.
Enjoy this bright, refreshing take on fish — perfect as an appetizer, light lunch, or party bite. I’ll be back with more holiday-worthy recipes soon.