| 15 | 30 | 509 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 15 min | 7 |
| 14 medium tortilla(s) | Tortilla, gluten-free (brown riced, thawed) |
| 1 1/4 kg | Haddock (any whitefish works) |
| 1 tbsp | Extra virgin olive oil |
| 1/4 tsp | Sea Salt (to taste) |
| 1/4 tsp | Black pepper (to taste) |
| 2 medium | Lemon (juiced) |
| 2 cup | Baby spinach |
| 1 cup | Pineapple (diced) |
| 1 cup | Red onion (finely diced) |
| 1 3/4 medium pepper(s) | Jalapeno pepper (deseeded and chopped) |
| 2 clove(s) | Garlic (minced) |
| 2 medium pepper(s) | Red bell pepper (diced) |
| 2 fruit | Lime (juiced) |
| 1 1/2 avocado(s) | Avocado (peeled and mashed) |
| 2 medium | Tomato (diced) |
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 white 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 the 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 and place on a plate. Put your salsa, guacamole, spinach, and fish out in separate bowls with a spoon/fork in each. Happy fish taco night!
| Fruit | 0.8 |
| Meat | 1.9 |
| Vegetables | 1.8 |
