See….now you know why I posted that delicious peach mango salsa this morning!
This recipe is one of my favorites and is a staple tilapia recipe I’ve made for years. You’ve probably noticed I’m not the biggest seafood fan (yes I really should do more recipes with fish), but I DO love tilapia when it’s flavored right! So I thought why not take a basic recipe and kick it up a notch with a grill and some salsa! Tilapia has always been one of my favorite fish to eat because of how light and flaky it can get when cooked and it’s also one of the few fish that don’t taste, well, fishy! I am fully aware of the warnings that a lot of tilapia sold in the U.S. have been farm-raised in places like China, but I always make sure to check and see where my tilapia comes from and always prefer wild caught if I can find it! If you don’t want to use tilapia, try mahi mahi (another favorite of mine!) or any other white flaky fish.
I marinated this for about an hour in a lemon, garlic, basil mixture making sure to coat the fish completely. Then I threw them on the grill along with the tortillas and voila! A simple EASY summer dish that tastes delicious and takes little to no time to make. If you don’t have a grill you can easily broil these in the oven or even use a grill pan on your stove. Feel free to add some ancho chili powder or cumin if you like a little spice, but I just love this marinade as is so I didn’t add any this time.
- 3 (4 oz) tilapia fillets
- 1/4 cup olive oil
- 2 Tbsp fresh lemon juice
- 1 Tbsp fresh parsley, minced
- 1 clove garlic, minced
- 1 tsp. dried basil
- 1 tsp. black pepper
- 1/2 tsp. salt
- 3/4 cup peach mango salsa (2 Tbsp on each taco)
- 6 corn tortillas
- 1/2 cup fresh cilantro leaves
- Place tilapia fillets in a large plastic zip-lock bag and set aside. Whisk together olive oil, lemon juice, parsley, garlic, basil, salt and pepper and pour all over the fish, making sure to coat each fish completely. Allow fish to marinate in the fridge for at least an hour.
- Preheat your grill on medium-high heat and lightly coat with oil so the fish won't stick.
- Place tilapia fillets on the grill and cook for about 3 to 4 minutes on each side until the fish is opaque and flakes easily with a fork.
- Meanwhile, brush the tortillas lightly with oil and place on the grill for about 20 seconds.
- Fill warm tortillas with the cooked tilapia, 2 tablespoons of peach mango salsa and top with some cilantro. Enjoy!
Serving Size: 1 taco • Calories: 150.5 • Fat: 7.2 g • Carbs: 17.9 g • Fiber: 2.3 g • Protein: 11.8 g • WW Points+: 5 pts
I also want to note that most of the marinade you make gets discarded, so don’t be confused when you put all the ingredients into your My Fitness Pal app and proceed to freak out over the calories. The olive oil is mostly used so that the fish won’t stick to the grill and, in my opinion, is a lot better than a ton of butter! Top with the peach mango salsa and enjoy with added cilantro – you’ll thank me later! If you’re not much of a fish eater like me, chicken tacos would taste delicious too. I might even throw some chicken into a crockpot with this salsa and see how they turn out shredded over a salad or some brown rice.
Yeah so I’m totally making that this weekend….yum.
Enjoy and hope you are all as excited as I am to watch the three hour season finale of The Bachelorette tonight! I really didn’t think I would care for this season, but this was the first year where I really liked most of the guys! It’s hard to choose between the smokin’ hot Josh and the oh so romantic Nick, but I think I’d be happy with either one. She seems to have more chemistry with Nick so I’m kind of pulling for him and I also feel like the show kinda made him look bad when he was just saying that he’s here for Andi, not to make friends. Either way it should be a good show and I’m sure Andi will look stunning as always!