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One-Pan Baked Chile Lime Tilapia with Roasted Corn Salad
Original recipe: 4 servings · Prep: 10 min · Cook: 20 min · Total: 30 min
By PanPotPlates Editorial TeamPublished May 1, 2026 | Updated May 12, 2026
Mexican-Inspired
30 mins
onepanquickeasypescatarianlightweeknightglutenfreedairyfreeflavorful
One-Pan Baked Chile Lime Tilapia with Roasted Corn Salad with measured ingredients, 30-minute timing, 4-serving yield, and step-by-step instructions for one-pot, one-pan, skillet, casserole, and sheet-pan recipes.
Prep
10 min
Cook
20 min
Total
30 min
Servings
4
Difficulty
easy
Cuisine
Mexican-Inspired
Ingredients
Servings
4
- 4 tilapia fillets (about 6 ounces each), skinless and boneless
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper (optional, adjust for heat)
- Zest and juice of 1 lime
- Salt and freshly ground black pepper, to taste
- 2 cups fresh or frozen corn kernels
- 1 small red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1 jalapeño, seeded and finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon olive oil (for salad)
- 1 tablespoon fresh lime juice (for salad)
- Salt and pepper, to taste
Instructions
-
Preheat your oven to 400°F (200°C).
-
In a small bowl, combine chili powder, smoked paprika, ground cumin, cayenne pepper, lime zest, salt, and black pepper.
-
Pat the tilapia fillets dry with paper towels. Rub both sides of each fillet evenly with olive oil and then with the chile lime spice mix.
-
Place the tilapia fillets on one side of a large rimmed baking sheet or ovenproof pan.
-
Add the corn kernels to the other side of the pan, drizzle with 1 tablespoon olive oil, and season lightly with salt and pepper. Toss to combine evenly.
-
Roast in the oven for 12-15 minutes, or until the tilapia is opaque and flakes easily with a fork, and the corn is slightly golden and tender.
-
While the fish and corn are roasting, combine diced red bell pepper, chopped red onion, jalapeño, and cilantro in a medium bowl.
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Once the corn is done, add the roasted corn directly to the bowl with the vegetables. Pour in 1 tablespoon fresh lime juice, stir to combine, and season with salt and pepper as desired.
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Serve each tilapia fillet alongside a generous scoop of the roasted corn salad. Drizzle a little fresh lime juice over the top if desired.
-
Enjoy this fresh and flavorful one-pan meal immediately, or refrigerate leftovers in an airtight container for up to 2 days.
Tips
Pan Or Pot Required
This One-Pan Baked Chile Lime Tilapia with Roasted Corn Salad recipe is designed for cooking on a single large rimmed baking sheet or ovenproof pan.
Cookware Size Guidance
Use a large rimmed baking sheet or ovenproof pan at least 10 by 15 inches (25 by 38 cm) for this recipe.
Cookware Swap Guidance
he recipe’s quick, one-pan convenience and flavor integrity within the One-Pan and Sheet Pan Dinners categories: Ovenproof Skillet or Cast Iron Pan: A large oven-safe skillet or cast iron pan can replace the baking sheet.
Leftovers Quality
Reheat gently and add a splash of liquid when needed to keep the texture moist and tender.
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