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Disclaimer:The entire contents of this website are based upon the opinions of Bodylicious Fitness. Please note that Kelsey Ellis is not a dietitian, physician, pharmacist or other licensed healthcare professional. The information on this website is NOT intended as medical advice, nor is it intended to replace the care of a qualified health care professional. This content is not intended to diagnose or treat any diseases. Always consult with your primary care physician or licensed healthcare provider for all diagnosis and treatment of any diseases or conditions, for medications or medical advice as well as before changing your health care regimen.

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Light and Fresh Fish Tacos with Pineapple Salsa

January 17, 2018

Light and Fresh Fish Tacos with Pineapple Salsa 🥑🍍🌮

 

Ingredients:

2 Brown Rice Tortillas
1 Tilapia Fillet
3/4 tsp Extra Virgin Olive Oil
Sea Salt & Black Pepper (to taste)
1/2 Lemon (juiced)
1/2 cup Baby Spinach
1/4 cup Pineapple (diced)
1/4 cup Red Onion (finely diced)
1/2 Jalapeño Pepper (deseeded and chopped)
1/2 Garlic (clove, minced)
1/2 Red Bell Pepper (diced)
1/2 Lime (juiced)
1 Avocado (peeled and mashed)
1/2 Tomato (diced)

 

Directions:
1. Preheat the oven to 500 and move rack to the top setting. 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.
2. Remove fish from oven and chop with a knife. Place in a bowl and toss with a bit of lemon juice.
3. Prepare Salsa: mix together pineapple, red onion, jalapeño, red bell pepper, and lime juice in a bowl.
4. Prepare guacamole: mix together avocado, tomato, garlic and splash of lemon juice in a bowl.
5.

 

Warm 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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