Blackened Tilapia with Cucumber Avocado Salsa

For the salsa: Cut one large cucumber into cubes, removing the seeds and some of the skin. Place in a large bowl. Add some cilantro, green onion, 1/2 small minced white onion, 1/2 minced and deseeded jalapeño, juice from one lime, salt, and pepper. Lastly, add one avocado cut into cubes. Stir everything together and place the salsa in the fridge while the fish cooks.

For the fish: Use a blackened seasoning to coat the tilapia fillets. Cook the fish in a cast iron skillet with avocado oil for about 3-4 minutes on each side until cooked through.

To serve: Serve the cooked tilapia with the cucumber avocado salsa on top. Pair with brown rice, black beans, and sweet potato rounds on the side.