Chili Lime Tilapia with Avocado Crema

What you will need: 

For the tilapia:
1 pound tilapia fillets
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon cayenne pepper
½ teaspoon salt
½ teaspoon black pepper
2 tablespoon Patricia & Paul Infused Persian Lime Olive Oil

For the avocado crema:
1 avocado
½ cup cilantro, roughly chopped
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon lime juice (about 1 lime)
¼ cup yogurt

Preheat oven to 400˚F/200˚C. In a small bowl, mix the chili powder, cumin, cayenne, salt, and pepper with the Persian lime olive oil. Using a basting brush, generously coat each side of the tilapia fillet with the marinade. Bake fish for 12 minutes in a preheated oven until edges begin to crisp and fish is moist and flaky. While fish is baking, prepare the crema. In a blender, combine avocado, cilantro, salt, pepper, lime juice, and yogurt. Blend until mixture is smooth. Serve tilapia topped with avocado crema and freshly chopped cilantro