You may also like
Categories:
yellow peach pineapple red onion cilantro lime juice salt chili powder salt black pepper tilapia filets olive oil corn tortillas butter avocado
Viewed: 32 - Published at: 7 years agoIngredients
- 1 Yellow Peach, Cored And Diced (peeled If You Wish)
- 3/4 cups Pineapple, Diced
- 1 Jalapeno, Seeds And Stem Removed, Finely Minced
- 1 cup Red Onion, Finely Diced
- 1/4 cups Cilantro, Chopped, Plus Extra For Garnish
- 1 Tablespoon Lime Juice
- Dash Of Sea Salt
- 1 teaspoon Chipotle Chili Powder
- 1/2 teaspoons Fine Sea Salt
- 1/4 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
Method
- 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 its 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!
