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Pineapple Tomato Salsa Recipe And Tilapia Fish Tacos
Pineapple Tomato Salsa with Tilapia Fish Tacos
Health Benefits of Tilapia
- Low in sodium
- Good source of Niacin
- Good source of Phosphorus
- Very good source of Protein
- Very good source of Vitamin B12
- Very good source of Selenium
- Good source of omega-3 fatty acid
- Mildly anti-inflammatory
I am a huge fan of salsa. Forget the chips. I can eat salsa by the bowl with a spoon. However, I am not a huge fan of fish. Recently, I have been trying to eat more fish and this has been a struggle. I decided to use my home made pineapple tomato salsa recipe to convert the fish I was tolerating into a meal to which I was looking forward.
About five years ago, my husband and I went on a trip to San Diego without the kids. We took an afternoon to drive up the coast a bit to La Jolla. La Jolla is an oceanside town about fifteen miles from San Diego known for its beaches, culture and restaurants. This was the first time I had fish tacos. I had friends rave about them in the past. Having little love for fish, I had passed on them for years. Maybe it was the margaritas. Maybe it was the fact that our four children, all under the age of three, were being watched by someone other than me. Regardless of the reason, I was feeling adventurous. I confirmed what I had been told for years.
Fish tacos are amazing.
Recently, my taste buds were reminded that fish tacos are awesome and healthy. Therefore, I give to you my coveted pineapple tomato salsa recipe and suggest trying it with fish tacos.
If you are a skeptic, go ahead and give it a shot and you might be surprised. If you refuse to try fish tacos, then try the salsa with chips. Or, you can be like me and make a giant batch of pineapple tomato salsa. Pour yourself a bowl and eat it with a spoon.
Cook Time
Preparing Pineapple Tomato Salsa
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Tilapia Fish Tacos with Pineapple Tomato Salsa
- 1 Tilapia Filet, Thawed
- 2 Corn Tortillas
- 1 Pineapple, chopped
- 10 Roma tomato, chopped
- 1 Vidalia Onion, chopped
- 1 Jalapeno, finely chopped
- 1 Garlic clove, finely chopped
- 1 bunch Cilantro, finely chopped
- 1 Lime, for juice
- Garlic salt, to taste
- Jerk Seasoning, optional
Preparing Tilapia and Corn Tortillas
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Instructions For Tilapia Fish Tacos with Pineapple Tomato Salsa
- Preparing the Pineapple Tomato Salsa: I often prepare the salsa in advance and always have it on hand. Chop pineapple, roma tomatoes, vidalia onion, jalapeno, garlic clove and cilantro and add to bowl. Mix thoroughly. Season with garlic salt to taste. An optional seasoning enhancement is one tablespoon of Jerk seasoning.
- Preparing the tilapia and corn tortillas: Preheat the oven to 400. Place the thawed fillet in foil and wrap tightly. I do not season the fillet as the seasoning for my fish tacos will come from the salsa. Bake for 8-10 minutes. When there is about three minutes left for the fish, I place the corn tortillas directly on the rack. When the time is up, remove both the fish and the tortillas from the oven. Open the foil packet. The fillet is done when the middle of the fillet easily flakes with your fork. If the fish does not flake easily, wrap the foil back up and bake for two more minutes.
- Preparing Fish Tacos: When the fish is complete, fork flake. Divide one fillet between two corn tortillas. Add one scoop of pineapple salsa to each tortilla.
- Optional enhancements: Sometimes I want my fish tacos to taste fresh and fruity and I don’t make any additions. Sometimes I want to take things up a notch and I add some Red Hot Sweet Chili sauce or Sweet Baby Ray’s Buffalo Dipping Sauce. If you don't enjoy pineapple, consider substituting mango!
Nutritional Information for Tilapia Fish Tacos with Half Cup Pineapple Tomato Salsa
| Nutrition Facts | |
|---|---|
| Serving size: 1 tilapia and 2 corn tortillas | |
| Calories | 210 |
| Calories from Fat | 27 |
| % Daily Value * | |
| Fat 3 g | 5% |
| Saturated fat 1 g | 5% |
| Unsaturated fat 1 g | |
| Carbohydrates 14 g | 5% |
| Sugar 7 g | |
| Fiber 1 g | 4% |
| Protein 24 g | 48% |
| Cholesterol 55 mg | 18% |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutritional Information For Half Cup of Pineapple Tomato Salsa
Nutitional Component
| Value
|
|---|---|
Calories
| 39 cal
|
Fat
| 0.4 g
|
Saturated Fat
| 0.1 g
|
Unsaturated Fat
| 0.1 g
|
Carbohydrate
| 9.4 g
|
Sugar
| 6.9 g
|
Fiber
| 1.7 g
|
Protein
| 1.1 g
|
Cholesterol
| 0 mg
|
Vitamin C
| 15 % of RDA
|
Manganese
| 33 % of RDA
|
Vitamin B-6
| 2 % of RDA
|
Calcium
| 13 5 of RDA
|
Based on the ingredient measurements, I estimate six cups of salsa. The nutritional information was based on twelve servings per recipe or a 1/2 cup serving.
Try a Fresh and Fruity Drink with your Fresh and Fruity Fish Tacos!
- Fruity Alcoholic Drink Recipe: Peach Bellini
Alfredo from a Tuscany wine bar makes a Peach Bellini with Prosecco, yellow peach and mint.
Other Salsa Recipes
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Enjoying Salsa
While on vacation, I made two batches of my salsa and it was a hit! If it didn't end up on my fish tacos, others ate it with chips. Sometimes in the morning, I just put a scoop of my favorite homemade salsa on my eggs.
Today, I made my first home-made batch of the season. I was excited to sit down to my fish tacos for dinner. When I was done with dinner, I was putting the salsa into the refrigerator. I pulled out an extra Pyrex container and put in a few scoops. I walked it over to my neighbors who have been enjoying my salsa for years. I knocked on the door and my neighbor answered. She saw me with my bowl, smiled and yelled to her husband, "Home-made salsa!"
He came down the hall, grabbed the bowl, thanked me and was heading for the kitchen. He raves about my salsa.
Let me know what you think!
