Light and Fresh Fish Tacos with Pineapple Salsa 🥑🍍🌮
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)
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.
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! 🐟🌮