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
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.