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Chipotle Chili Fish Tacos with Peach Pineapple Salsa

Prep Time15 minutes
Cook Time6 minutes
Total Time21 minutes
Servings: 12

Ingredients

Peach-Pineapple Salsa

  • 1 yellow peach cored and diced (peeled if you wish)
  • 3/4 cup pineapple diced
  • 1 jalapeno seeds and stem removed, finely minced
  • 1/4 cup red onion finely diced
  • 1/4 cup cilantro chopped (plus extra for garnish)
  • 1 tablespoon lime juice
  • dash of sea salt

Chipotle Chili Fish Tacos

  • 1 teaspoon chipotle chili powder
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon black pepper
  • 3-4 tilapia filets about 1 1/2 pounds
  • 1 tablespoon olive oil
  • 10-12 corn tortillas charred slightly
  • 10-12 butter lettuce leaves Boston or Bibb may be substituted
  • 1 avocado cored, peeled and diced small

Instructions

  • Mix all of the ingredients for the peach-pineapple salsa in a small bowl. Cover and refrigerate until you are ready to use.
  • In a small bowl, mix the chipotle chili powder, sea salt and black pepper together. Sprinkle the mixture on to the tilapia filets.
  • Heat the olive oil in a deep skillet over medium heat. Add the fish and cook for about 6 minutes or until it's cooked through and flakes easily at the center, flipping the fish once with a fish spatula. Remove from heat and transfer to a paper towel-lined plate to get rid of any excess grease.
  • Assemble your tacos by layering a piece of butter lettuce on top of a tortilla. Add the fish, salsa and diced avocado. Sprinkle with fresh cilantro and serve immediately
  • Enjoy!