Description
A light and refreshing recipe for taco Tuesday!
Ingredients
- FOR THE PEACH AND PINEAPPLE SALSA:
- 1 Yellow Peach, Cored And Diced (Peeled If You Wish)
- ¾ cups Pineapple, Diced
- 1 Jalapeno, Seeds And Stem Removed, Finely Minced
- 1 cup Red Onion, Finely Diced
- ¼ cups Cilantro, Chopped, Plus Extra For Garnish
- 1 Tablespoon Lime Juice
- Dash Of Sea Salt
- FOR THE CHIPOTLE CHILI FISH TACOS:
- 1 teaspoon Chipotle Chili Powder
- ½ teaspoons Fine Sea Salt
- ¼ teaspoons Black Pepper
- 3 Tilapia Filets (about 1-1/2 Pounds)
- 1 Tablespoon Olive Oil
- 10 Corn Tortillas, Charred Slightly
- 10 Butter Lettuce Leaves (Boston Or Bibb May Be Substituted)
- 1 Avocado, Cored, Peeled And Diced Small
Preparation
Mix all of the ingredients for the peach-pineapple salsa in a small bowl. Cover and refrigerate until you are ready to use.
In a small bowl, mix the chipotle chili powder, sea salt and black pepper together. Sprinkle the mixture on to the tilapia filets.
Heat the olive oil in a deep skillet over medium heat. Add the fish and cook for about 6 minutes or until it’s cooked through and flakes easily at the center, flipping the fish once with a fish spatula. Remove from heat and transfer to a paper towel-lined plate to get rid of any excess grease.
Assemble your tacos by layering a piece of butter lettuce on top of a tortilla. Add the fish, salsa and diced avocado. Sprinkle with fresh cilantro and serve immediately. Enjoy!
