10-Minute Blackened Tilapia with Avocado Cucumber Salsa

This super flavorful Blackened Tilapia comes together in less than 10 minutes!! Topped with a cool and refreshing avocado cucumber salsa, this is the perfect quick and easy low-carb recipe. Paleo, gluten free, and whole30 compliant.

4 tilapia filets
1/4 cup blackening seasoning  store bought or homemade
4 tablespoons butter
1 large avocado diced
1 cucumber seeded and diced
1 tablespoon chopped fresh parsley
juice of 1 lemon  plus more lemon wedges for serving
kosher salt to taste

Heat a large skillet (preferably cast iron) over high heat until screaming hot. You might want to turn your fan on or open a window for this one!
Meanwhile, pat the tilapia filets dry with a paper towel. Coat each in 1 tablespoon of blackening seasoning, pressing it onto the fish so it sticks on every part of the surface.
Melt butter in the skillet. Add the tilapia and cook for 2 minutes on each side, or until fish is fully cooked and flakes apart easily with a fork. If you need to cook it in two batches, use half the butter for each batch.
Meanwhile, mix the avocado, cucumber, parsley, lemon juice, and salt to taste in a small bowl.
Serve blackened tilapia with the avocado cucumber salsa, with more lemon wedges (optional).