When I saw that tilapia was on sale at The Teet for $3.99 a pound, I knew I had to have it. We’ve had a major heat wave here in DC, so I wanted to come up with a dish that was light enough that it could be enjoyed outside out on my balcony, and these fish tacos did the trick!
The fish tacos were substantial enough to keep me full, but light enough to be enjoyed in the heat. The worked perfectly with the pineapple salsa and crunchy broccoli slaw in lime juice, and looking at these pictures makes me want to eat them again now! Fruit salsas are one of my favorite things to whip up in warmer weather because they are loaded with flavor, but so good for you and versatile.
Delicious, simple, and cheap? Yes, please!
- 1/4 of a large pineapple, diced small (substitute mango, kiwi, strawberry, or anything you can think of!)
- 1/2 red bell pepper, diced small
- 1/4 red onion, diced small
- handful of cilantro, chopped (optional)
- juice of 1 lime
1. Add first four ingredients to a bowl.
2. Stir to combine, then squeeze the lime juice over the top and mix until combined.
Colorful, delicious, and super versatile. You can use this on chicken, pork, black beans, a salad, with chips, fajitas… you name it.
- 3/4 pound tilapia
- 1 egg
- 2/3 cup panko bread crumbs
- zest of 1 lime
- salt + pepper to taste
To start, preheat your oven to 400 degrees, before getting your breading ready to go. Beat the egg in one bowl, and then add the panko crumbs and seasoning to another bowl.
For the panko crumbs, add salt, pepper, and the zest of one lime (perhaps the lime you use in the salsa above! make sure you zest it BEFORE you juice it though). The lime zest gives it more color than flavor, so you can add some lemon zest too if you want it citrusy.
Once those are ready to go, cut the tilapia up into similarly sized pieces as best you can.
I know some people say to do each piece one at a time, but I just put all of the tilapia pieces into the egg bowl and mixed it around until they were evenly coated and it worked perfectly.
When doing any breading like this, it’s really good to have one hand designated your “wet hand” and one designated your “dry hand.” So, one by one, use your wet hand to pick up a piece of tilapia from the egg bowl and drop it into the breadcrumbs. Then switch to your dry hand to sprinkle the bread crumbs over the tilapia and make sure its coated, and then use that same dry hand to move the coated piece onto a greased baking sheet.
Make sense? Repeat this process until all of the tilapia is breaded.
Don’t worry if some pieces are thinner, fatter, longer, or shorter. Tilapia is a pretty forgiving fish, so the cooking time is flexible. Place the breaded tilapia into your preheated oven, and cook for 10-15 minutes, turning once.
Make sure your baking sheet is well greased or else the bread crumbs may stick to the pan, which mine did a little bit. You can eat the fish just like that so it’s a healthified version of fish sticks, or you can do it up and enjoy fish tacos with them like I did.
These have some broccoli slaw in lime juice, the breaded fish, pineapple salsa, and a dollop of light sour cream. The entire recipe has 15 pts+, so this plate (which was 1/3 of the fish) has only 10 pts, and it’s a LOT of food. Points aside, these are DELICIOUS and melt in your mouth good. The fish got so crunchy from baking and held up perfectly in the tacos against the other textures and flavors.
The best part besides the delicious flavor? They are on the table in about 20 minutes! If you want a speed dinner, make the fruit salsa while the fish is cooking, and it should all be ready at the same time. Yum!