Hawaiian Fish Tacos With Fruit Salsa
If your kids are fish-phobic, this recipe is a good way to convert them. It's got two kid faves: color and sweetness!
- 1½ pounds tilapia or other white, mild fish
- 1 lemon
- 1 lime
- 1 pineapple, peeled and cubed
- 1 mango
- 1 tablespoon fresh cilantro
- Shredded lettuce
- 8 to 10 whole-wheat or flour tortillas
Preheat your oven to 350 degrees.
Wash and pat dry the fish, then spread in a greased baking dish.
Cut the lemon and the lime in half and squeeze over fish.
Sprinkle sparingly with kosher salt and black pepper.
Bake for 20 minutes or until fish has turned completely white.
While the fish is baking, make the fruit salsa: Peel the pineapple and mango and cut both fruits into bite-size cubes.
Combine the fruit, add the cilantro and squeeze the other half of the lime over the mixture and stir.
When the fish is done, slice into strips and fill the tortillas with one layer each of fish, fruit salsa and shredded lettuce. Enjoy!
- Serve with jasmine rice cooked in coconut milk. Just boil 1½ cups of coconut milk (12 ounces) and add 1 cup of jasmine rice, cover and let sit for 15 to 20 minutes. It completes the tropical feel of the meal.
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