Tilapia With Pineapple Salsa And Tomato-Avocado Sal

Name: Tilapia With Pineapple Salsa And Tomato-Avocado Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup chopped pineapple; 2 tablespoons finely chopped red onion; 1/2 jalapeno pepper, seeded and finely chopped; 2 tablespoons chopped fresh cilantro; 3 tablespoons fresh lime juice, divided; 3/4 teaspoon kosher salt, divided; 1/2 cup thinly vertically sliced red onion; 1/4 cup thinly sliced fresh basil; 1 medium tomato, cut into thin wedges; 1 peeled ripe avocado, cut into 8 wedges; 2 tablespoons extra-virgin olive oil, divided; 4 (6-ounce) tilapia fillets; 1/2 teaspoon ground cumin; 1/4 teaspoon chipotle chile powder

Servings: persons

1 cup chopped pineapple
2 tablespoons finely chopped red onion
1/2 jalapeno pepper, seeded and finely chopped
2 tablespoons chopped fresh cilantro
3 tablespoons fresh lime juice, divided
3/4 teaspoon kosher salt, divided
1/2 cup thinly vertically sliced red onion
1/4 cup thinly sliced fresh basil
1 medium tomato, cut into thin wedges
1 peeled ripe avocado, cut into 8 wedges
2 tablespoons extra-virgin olive oil, divided
4 (6-ounce) tilapia fillets
1/2 teaspoon ground cumin
1/4 teaspoon chipotle chile powder

1
Combine pineapple, chopped red onion, jalapeno, cilantro, 1 tablespoon lime juice, and 1/4 teaspoon salt in a small bowl.
2
Combine remaining 2 tablespoons lime juice, sliced red onion, basil, tomato, avocado, and 1 tablespoon oil in a bowl; sprinkle with 1/4 teaspoon salt.
3
Heat a large nonstick skillet over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Sprinkle fish with remaining 1/4 teaspoon salt, cumin, and chipotle chile powder. Add fish to pan; cook 3 minutes on each side or until fish flakes easily when tested with a fork. Spoon pineapple salsa over fish. Serve with tomato and avocado salad.
4
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5
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130

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup chopped pineapple, 2 tablespoons finely chopped red onion, 1/2 jalapeno pepper, seeded and finely chopped, 2 tablespoons chopped fresh cilantro, and more.

Yes, Tilapia With Pineapple Salsa And Tomato-Avocado Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Tilapia With Pineapple Salsa And Tomato-Avocado Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions