Try this high fiber version of fish tacos with fresh pineapple salsa!
Ingredients
2 fillet (6oz)
Wild Atlantic halibut
1 1/2 tbsp
Extra virgin olive oil
1 medium
Lemon
(juiced, used for fish & guacamole)
1 pinch
Sea salt, fine
1 dash
Black pepper
1 cup
Baby spinach
1/2 cup diced
Pineapple
1/2 cup
Red onion
(finely diced)
1 medium pepper(s)
Jalapeno pepper
(deseeded and chopped)
1 medium pepper(s)
Red bell pepper
(diced)
1 fruit
Lime
(juiced)
2 avocado(s)
Avocado
(peeled and mashed)
1 medium
Tomato
(diced)
1 clove(s)
Garlic
(minced)
4 small tortilla(s)
Whole wheat tortilla
Instructions
Preheat the oven to 500oF (260oC) and move the rack to the top setting. Cover a large baking sheet with parchment paper and lightly grease with some olive oil. Lightly rub fish with extra virgin olive oil, a splash of lemon juice, and season with sea salt and pepper. Cook in the oven on top rack for 8 minutes or until fish flakes with a fork.
Remove fish from the oven and chop with a knife. Place in a bowl and toss with a bit of lemon juice.
Prepare all ingredients for the salsa and mix together in a large mixing bowl. (Pineapple, red onion, jalapeno, red bell pepper, and lime juice).
Prepare all ingredients for the guacamole and mix together in a separate mixing bowl. (Avocado, tomato, garlic, and splash of lemon juice).
Warm your tortillas in the microwave as per package instructions and place them on a plate. Put your salsa, guacamole, spinach, and fish out in separate bowls with a spoon/fork in each.
Notes:
Fish options
You can use any white flaky fish for this recipe. The tastiest choices are halibut, cod, and mahi-mahi.
