Tilapia Fish Tacos with Pineapple Salsa

These tilapia fish tacos with pineapple salsa is just what you need when you want healthy dinner in 30 minutes! Topped with avocados and drizzled with a delicious yogurt and sour cream sauce, Taco Tuesday just became more delicious!

Course Main Course

Cuisine Mexican, Tex Mex

Prep Time 15

Cook Time 10

Total Time 25

Servings Tacos

Calories 307kcal

Author Richa

Ingredients

For the Tilapia (fish)

500 grams Tilapia boneless and cleaned
1 teaspoon Olive Oil
1 teaspoon Garlic minced
1 tablespoon Paprika powder
1 teaspoon Chilli Powder use Ancho Chilli if you have
1 teaspoon Cumin Powder
½ teaspoon Dry Oregano
½ teaspoon Dry Parsley
Juice of 1 lime
Salt to taste

For the Pineapple Salsa

2 cups Pineapple chopped
1 Jalapeno finely chopped
1 teaspoon Cumin Powder
½ teaspoon Paprika Powder
¾ cup Onions chopped
¼ cup Cilantro Coriander (chopped)
Juice of 2 limes
Salt to taste

Garlic Yogurt Sauce

¾ cup Greek Yogurt
¼ cup Sour Cream
3 Garlic Cloves finely minced
1 Jalapeno finely minced
1 teaspoon Cilantro Coriander (chopped )
Salt to taste

For the tacos

6 Corn or Flour Tortillas
2 tablespoons Oil
Ripe Avocados chopped
Cilantro or Coriander

Instructions

Cut the fish into 2 inch pieces and marinate the fish in all the ingredients mentioned under Tilapia and set aside for 10 minutes.
Mix together all the ingredients for Pineapple Salsa and place it in the fridge while you cook the fish.
Whisk together all the ingredients under garlic yogurt sauce and place this in the fridge as well. You can make this ahead for up to a few hours.
Heat a tablespoon of oil in pan, and place the fish. Cook on medium high heat for 4-5 minutes on each side till the fish is cooked through and can be easily flaked.
Heat the tacos in the remaining oil for a minute or you could place them in the microwave. To assemble, divide the fish and pineapple salsa between the tacos and top with garlic yogurt sauce, avocados and more cilantro.

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