Healthy Fish Tacos with Summer Salsa

Broiled tilapia topped with colorful pineapple salsa and lime cream makes a remarkably tasty taco filling. Low-fat, vitamin-rich ingredients add to the satisfaction.

15 min.
5 min.
Makes 6 servings


Lime Sour Cream

Pineapple Salsa

Fish Tacos


1. For lime sour cream, cut one lime half into wedges; set aside. Zest and juice remaining lime half. In a small bowl, combine sour cream and lime zest and juice. Cover and refrigerate until ready to serve.

2. For pineapple salsa, in a small bowl combine pineapple, red pepper, green pepper, red onion, jalapeño pepper, lime juice, salt and pepper. Set aside.

3. For fish tacos, preheat broiler. Rinse fish; pat dry with paper towels. Gently coat fish with oil and place in a shallow baking pan. Season with salt and pepper. Broil until fish is browned on top and flesh is opaque throughout, 4 to 5 minutes.

4. Meanwhile, wrap tortillas in aluminum foil and heat in oven for 5 minutes. Divide fish evenly among tortillas and top with pineapple salsa and lime sour cream. Serve with lime wedges.

Nutrition Per Serving

331 Calories, 11g Fat, 3g Saturated Fat, 0g Trans Fat, 47mg Cholesterol, 370mg Sodium, 29g Carbs, 3g Fiber, 1g Sugar, 17g Protein. Daily Values: 2% Vitamin A, 50% Vitamin C, 3% Calcium, 5% Iron
© 2016 Marsh Supermarkets, Inc.