Fish Tacos with Pineapple SalsaIngredients:
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) Directions: 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!
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