Preparation Time: 11 minutes
Cooking Time: 15 minutes
Servings: 2

2 tilapia fillets
1 tbsp. olive oil
1 avocado
1 tbsp. ghee butter
1 tbsp. cumin powder
1 tbsp. paprika
2 cups coleslaw cabbage, chopped

1 tbsp. salsa sauce

Himalayan rock salt, to taste
Black pepper to taste


  1. Preheat the oven to 425F. Line a baking sheet with the foil
  2. Mash the avocado
  3. Brush the tilapia fillets using olive oil, season with salt and spices
  4. Place the fish onto the baking sheet, greased with the ghee butter
  5. Bake for 15 minutes, then remove the fish from the heat and let it cool for 5 minutes
  6. In a bowl, combine the coleslaw cabbage and the salsa sauce, toss gently
  7. Add the mashed avocado, season with salt and pepper
  8. Slice the fish and add to the bowl
  9. Bake for 14-15 minutes. Serve hot

Carbs: 5,2 g
Fat: 24,5 g
Protein: 16,1 g
Calories: 321