Fish Taco Bowls

A tilapia fish taco bowl covered with tangy pineapple and mango salsa and drizzled with cilantro lime ranch. This dish will turn any fish hater into a fish lover.




healthylittlepeach.com


INGREDIENTS
Tilapia

  • 4 tilapia fillets
  • 1 whole lemon
  • 1 tbsp black cracked pepper
  • 1 tsp Garlic salt
  • 4 cups dry coleslaw mix

Pineapple Salsa

  • 3 cups diced pineapple
  • 1 1/2 cup diced mango
  • 1/3 cup red onions
  • 2 tbsp chopped cilantro
  • 1 tsp black cracked pepper



Cilantro Ranch

  • 1 cup mayo whole 30 approved
  • 1 tsp Cilantro
  • 1/2 lime juice
  • 1 tsp dill
  • 1/2 tso onion powder
  • 1/2  tsp oregano
  • 1/2 tsp salt and pepper
  • 1 tsp garlic powder
  • 1 tsp parsley
  • 1 tsp coconut milk


INSTRUCTIONS


  1. Preheat your oven to 375 degree fahrenheit.
  2. Place parchment paper over a baking sheet and add tilapia filets.
  3. Squeeze lemon juice over tilapia then cover with seasoning. Top with a lemon slice for baking.
  4. Bake for 12 minutes or until desired doneness.
Pineapple Salsa
  1. Add your pineapple, mango, red onions and cilantro servings to a big mixing bowl.
  2. Squeeze lime juice and top with pepper and mix all together. Serve immediately or refrigerate overnight.
Cilantro Lime Ranch
  1. Add 1 cup mayo (whole 30 approved or homemade) to a mason jar or bowl.
  2. Mix all your seasonings and lime juice until it becomes a thinner consistency.
  3. Serve immediately or refrigerate overnight.




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 Prep Time : 10 mins
 Cook Time : 15 mins
 Servings : 4 people