- 1 1/2 lb tilapia patted dry
- 3 Tablespoon olive oil
- 3/4 teaspoon cumin
- 3 cloves garlic minced
- 2 medium limes juiced
- pineapple chopped
- mango chopped
- 1/2 small red onion chopped thin
- 16 small soft taco shells
- cilantro for garnish
- salt and pepper to taste
Marinate the Tilapia
In a small bowl, whisk together the olive oil, cumin, garlic and lime juice.
Place the tilapia in a Pyrex pan. Cover the fish with the sauce and cover. Marinate for 15 minutes.
Cook the Tilapia
Heat a grill pan to medium-low heat. Cook the tilapia for 4 minutes on each side and it's no longer pink.
Place the fish on a tortilla and add the salsa and cilantro, if using.
Calories: 253kcal | Carbohydrates: 17.2g | Protein: 18.9g | Fat: 12.2g | Saturated Fat: 3g | Cholesterol: 42.5mg | Sodium: 128.6mg | Fiber: 1.8g | Sugar: 0.6g