Time: 25 minutes
- 4 ounces skinless tilapia fillet, about ¼" thick
- ¼ teaspoon chili powder
- Juice of ½ lime plus 2 teaspoons freshly squeezed
- ¼ cup chopped mango
- 2 tablespoons cubed avocado
- 1 tablespoon minced red onion
- 1 tablespoon diced red bell pepper
- 1 teaspoon finely chopped cilantro
- 1 teaspoon finely chopped jalapeño chile pepper (optional)
- Salsa to taste
1. Preheat the oven to 350˚F. Coat a glass baking dish with canola oil cooking spray.
2. Rub the fish on all sides with the chili powder. Place in the prepared baking dish, sprinkle with lime juice, and season with salt and freshly ground black pepper. Cover with plastic wrap and refrigerate 15 minutes.
3. Combine the mango, avocado, onion, bell pepper, cilantro, and jalapeño pepper (if using) in a small bowl. Add the 2 teaspoons lime juice and toss well to coat. Let stand.
4. Remove the plastic wrap from the baking dish and bake the fish 15 to 20 minutes, or until the fish is opaque and cooked through.
5. Serve topped with salsa.
WHY WE LOVE THIS RECIPE
Salsa anything I LOVE! It’s a great way to sneak in extra flavor and extra antioxidants without too much fuss. Mango avocado salsa is especially fun because your mouth is getting so many different textures and flavors all in one bite! You get the sweetness of mango with the smooth feel of avocado, the crunch of the peppers and onions with the heat of the jalapenos–talk about a party in my mouth! Tilapia, while not as rich as salmon in omega-3’s, it’s extremely low in mercury and high in minerals like selenium, potassium, copper and manganese. These play important roles in clearing out damage in cells. When you take a bite of this delicious fish, you’ll immediately be transported back to your summertime beach days!