Fish Tacos with Pineapple Salsa
from kristineskitchenblog.com
These Fish Tacos with Pineapple Salsa are made with flaky, pan-seared tilapia and a zesty fresh salsa. They are easy to prepare and so delicious!
Prep Time15 minutes mins
Cook Time10 minutes mins
Total Time25 minutes mins
Servings: 4 servings
Calories: 274kcal
- 1 ½ cups fresh pineapple chopped small
- 1 cup fresh peaches chopped small
- ¼ cup red onion finely chopped
- 1 medium jalapeno seeded and finely chopped
- ½ cup fresh cilantro chopped
- juice of one lime
- salt and pepper to taste
- 1 pound tilapia or other white fish
- cooking spray or olive oil
- 8 small corn tortillas warmed
Combine the pineapple, peaches, red onion, jalapeno, cilantro and lime juice in a medium bowl. Stir gently to combine and season with salt and pepper.
Season the fish with salt and pepper. Heat a nonstick skillet over medium heat. Spray the pan with cooking spray or lightly coat with olive oil. Add the tilapia to the pan, in batches if necessary. Cook for about 4 to 5 minutes per side, until the fish flakes easily and is cooked through. Remove to a plate and break into smaller pieces using a fork.
To assemble the tacos, place some of the fish down the center of each warmed tortilla and top with the fruit salsa. Serve immediately.
Oven Directions:
If you prefer, you can bake the fish in your oven instead of pan searing it on the stove. Brush the fish fillets with a little olive oil, sprinkle with salt and pepper, and bake on a parchment lined pan for 10 to 15 minutes at 400 degrees F, or until cooked through. Serving: 2tacos | Calories: 274kcal | Carbohydrates: 36g | Protein: 27g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 57mg | Sodium: 84mg | Potassium: 605mg | Fiber: 5g | Sugar: 10g | Vitamin A: 334IU | Vitamin C: 38mg | Calcium: 62mg | Iron: 2mg
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