Fish Tacos with Pineapple Salsa
4 Brown Rice Tortillas
2 Tilapia Fillets
1/2 tbsp Extra Virgin Olive Oil
Sea Salt and Pepper (to taste)
1 Lemon (juiced)
1 cup Baby Spinach
1/2 cup Pineapple (diced)
1/2 cup Red Onion (finely diced)
1 jalapeno pepper (deseeded and chopped)
1 Garlic clove, minced
1 Red Bell Pepper, diced
1 Lime (juiced)
2 Avocados (peeled and mashed)
Preheat the oven to 500 and move rack to the top setting. Cover a large baking sheet with parchment paper and lightly grease with some olive oil. Lightly rub white fish with extra virgin olive oil, a splash of lemon juice and season with sea salt and pepper. Cook in the oven on top rack for 8 minute or until fish flakes with a fork.
Remove fish from oven and chop with a knife. Place in a bowl and toss with a bit of lemon juice.
Prepare all ingredients for the salsa and mix together in a large mixing bowl. (Pineapple, red onion, jalapeno, red bell pepper, and lime juice).
Prepare all ingredients for the guacamole and mix together in a separate mixing bowl. (Avocado, tomato, garlic and splash of lemon juice).
Warm your tortillas and place on a plate. Put your salsa, guacamole, spinach and fish out in separate bowls with a spoon/fork in each. Happy fish taco night!