Step 1

In a small bowl mix together the pico de gallo and diced avocado. Cover and refrigerate while you make the tilapia.

Step 2

Drizzle tilapia with 1 tablespoon olive oil, season with salt and pepper and sprinkle panko crumbs on top, pressing gently to adhere. Sprinkle smoked paprika over the breaded tilapia. Turn and repeat on other side.

Step 3

Heat remaining 1 tablespoon olive oil in large skillet over medium-high heat. Add tilapia filets and saute for 3 minutes, then carefully flip filets over and cook other side for 3 minutes.

Step 4

Remove pan from heat, and transfer fish to serving plates. If desired, serve over steamed rice and top with avocado pico de gallo and fresh lime wedges.