Fish Tacos with Avocado and Pineapple Salsa

We all know that we need to incorporate seafood into our diets, and whats better than fish taco’s to work towards that goal! When preparing and eating fish taco’s you can’t help but think of ocean air, beach sunsets and that trip to Mexico that will happen one day.

The beauty with this dish is its fun to build your taco, so by keeping every element of the dish separate, you can decide how much of each ingredient you would like. Here we used REED avocados. The creamiest, buttery, nutty type of avocado. You do not want to overpower this flavour, but taste it in its entirety!

Nutritionally, this dish packs a Vitamin C punch! We need 45mg per day and one serve of this dish gives us 78mg. Vitamin C is an important part of our diet when we want to work towards supporting our immune systems. 70g of cooked Tarakihi will provide you with 25 micrograms of selenium. Keep in mind women need 60mcg and men require 70mcg per day. Selenium is a compound that acts as an antioxidant to fight the formation of harmful free radicals and protect against chronic disease.

Per serve, there is 18g of protein, brilliant in keep us feeling nice and satiated, and less likely to go looking for more food after dinner! Vibrant in colours, fresh in taste with this such a great way to bring together beautiful protein and fat-rich elements to the dish in a way that will leave you feeling like you just came home from a healthy surf trip in Mexico.

30 minutes
8 ingredients
4 servings

Ingredients:
4 Tortillas
2 Fish Fillets (Fresh Tarakihi)
1 1/2 tsp Extra Virgin Olive Oil
Sea Salt & Black Pepper (to taste)
1 Lemon (juiced)
1 cup Baby Spinach
1/2 cup Pineapple (diced)
1/2 cup Red Onion (finely diced)
1 Jalapeno Pepper (deseeded and chopped)
1 Garlic (clove, minced)
1 Red Bell Pepper (diced)
1 Lime (juiced)
2 Avocado (peeled and mashed)
1 Tomato (diced)

Method:
Preheat the oven to 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 fish from 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.

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