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+Fish Tacos with Pineapple Salsa

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Fish Tacos with Pineapple Salsa

Course: Dinner
Keyword: dairy-free, gluten-free, seafood
Calorie: 300-400, Under 400
Protein: 21-30g, Over 20g, Over 25g
Fiber: 5-10g
Servings: 4
Calories: 395kcal


  • 4 Whole Wheat (or any) Tortillas
  • 1 lb Tilapia Fillet
  • 1 1/2 tsps 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)
  • 1 Avocado (peeled and mashed)
  • 1 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 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. Happy fish taco night!


Serving: 4g | Calories: 395kcal | Carbohydrates: 38g | Protein: 26g | Fat: 17g | Cholesterol: 56mg | Sodium: 459mg | Fiber: 7g | Sugar: 7g | Vitamin A: 2180IU | Vitamin C: 73mg | Calcium: 58mg | Iron: 2mg

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