Traditional Baja seasonings on lean tilapia with a zesty lime and cilantro salsa.
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Preheat your outdoor grill or indoor grill pan to medium-high heat and lightly oil the grates.
In a small bowl, combine the dried oregano, garlic powder, smoked paprika, salt, and pepper.
Pat the tilapia fillets dry with paper towels and brush both sides with olive oil.
Rub the spice mixture evenly over both sides of the fish fillets.
In a separate bowl, toss together the tomatoes, cilantro, red onion, jalapeƱo, and lime juice to create the salsa.
Place the tilapia on the grill and cook for 3 to 4 minutes per side until the fish flakes easily with a fork.
Remove the fish from the heat and let it rest for one minute.
Top each grilled fillet generously with the fresh lime and cilantro salsa and serve immediately.
