Good morning! I hope everyone has been enjoying the first week of summer! What better way to switch into summer gear than with these Tropical Fish Tacos?
Did I mention they’re topped with pineapple salsa?! It doesn’t get much better than that! The fish itself is a little citrusy, a little sweet and the reduced marinade amplifies the flavor big time. The sweet and tangy pineapple salsa complements it perfectly. And this lime yogurt sauce will make you forget about adding sour cream to your taco!
My only warning is these are a little messy. Okay, maybe really messy. Just have a handful of napkins on the table before you dig in!
Just mix together the lime juice and zest, olive oil, honey, salt, pepper and garlic powder to form your marinade. Then marinade the tilapia in the fridge for at least an hour.
When you’re ready to cook, mix together the flour, salt and pepper and heat one tablespoon of olive oil over medium high heat. Coat each filet in the flour.
Cook for about 3 minutes on each side, until browned and cooked through.
While the fish is cooking, bring the excess marinade to a boil over medium heat and boil for about 5 minutes, until reduced.
To make the pineapple salsa, just dice and mince all of the veggies and combine them together with the lime juice, cayenne and salt. (I accidentally neglected to take any more pictures of the salsa.)
To make the yogurt sauce, combine the yogurt with all of the spices.
Then assemble your tacos and enjoy!
Tropical Fish Tacos
Adapted from One Lovely Life
- 2 tilapia fillets (about 16 oz)
- zest and juice of 2 limes
- 1 tbsp olive oil
- 3 tbsp honey
- 3/4 tsp salt
- 3/4 tsp pepper
- 1/2 tsp garlic powder
- 1/3 cup whole wheat flour and a little salt and pepper
- 4 whole wheat tortillas
- Pineapple salsa to taste (recipe below)
- lime yogurt sauce to taste (recipe below)
- Mix together lime zest, lime juice, olive oil, honey, salt, pepper and garlic powder in a small bowl or tupper ware container. Transfer the marinade to plastic bag (or leave in tupper ware) and add the fish fillets. Marinade in the refrigerator for at least one hour (and up to 24).
- When ready to cook, heat 1 tbsp olive oil over medium high heat. Mix together the flour with a little salt and pepper in a bowl and coat the fish with the flour. Transfer the fish to the heated pan and cook for about 3 minutes per side until the fish is browned and cooked through.
- While the fish is cooking, pour the leftover marinade in a small saucepan and bring it to a boil over medium heat. Boil for about 5 minutes, until reduced.
- When the fish is done, flake it with a fork into smaller pieces and you are ready to assemble the tacos.
- Take a tortilla and top it with a good portion of fish, a tablespoon or so of the reduced marinade, a few tablespoons of the pineapple salsa, and a few teaspoons of the yogurt sauce.
- Roll it up and enjoy!
- 2 tomatoes, diced
- 1 jalapeno, minced
- 1 cup of pineapple, finely chopped
- 1/2 onion, diced
- 1 clove of garlic, minced
- Juice of 1.5 limes
- 1/4 tsp cayenne
- salt to taste
- Dice your tomatoes and onion. Mince your jalapeno and garlic. Finely chop your pineapple.
- Combine the tomatoes, onion, jalapeno, garlic, pineapple, lime juice, cayenne and salt in a large bowl and stir to combine.
Lime Yogurt Sauce
- 1 6 oz Chobani 0% plain greek yogurt
- 1 tbsp lime juice
- 1 tsp paprika
- 1/2 tsp cumin
- 1/2 tsp chile powder
- 1/4 tsp garlic powder
- 1/8 tsp onion powder
- salt to taste
- Combine all ingredients and stir together.