Fish Tacos with Pineapple-Mango Salsa
PREP 20 MIN•COOK 12 MIN
There's a reason tacos are a Centr favorite: quick, delicious and made to please even the pickiest family member! Angie's high-protein fish tacos pack a flavor punch with a fresh and fruity salsa. This recipe has been adapted from Angie's book Fuel Your Body: How to Cook and Eat for Peak Performance.
Number of servings
1 tsp olive oil
1 lime half juiced & half cut in wedges
1⁄2 tsp ground chilli or to taste
1⁄2 tsp garlic powder
1⁄2 tsp sweet paprika
salt & pepper, to taste
350g white fish fillets
2 corn tortillas, large (40g ea) (or wheat)
1⁄4 avocado (medium) sliced
1⁄2 cup (70g) fresh or frozen mango diced
1⁄2 cup (90g) pineapple
1⁄2 tbs sliced pickled jalapeño chillis finely chopped
1⁄2 lime juiced
4 sprigs of fresh coriander leaves picked & stems finely chopped
In a medium bowl, whisk together oil, lime juice, chilli, garlic, paprika, salt and pepper.
Add fish and toss well. Marinate, refrigerated for 20 minutes tossing regularly.
To make the salsa, toss all ingredients in a medium bowl, season with salt and pepper and mix well. Refrigerate until ready to use.
Preheat oven to 200°C/fan 180°C/gas 6 and line a baking dish with baking paper.
Transfer fish to prepared dish and bake for 10-12 minutes, or until the fish flakes easily with a fork into small chunks.
In the last few minutes of the fish cooking, warm tortillas in the oven for a few minutes.
Divide fish, salsa and avocado between tortillas and serve with lime wedges.
1726 kJ / 412 cals
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