Pico de Gallo
1 bunch of cilantro
1 pineapple or Mango
2 limes (juiced)
salt and pepper to taste
Cut the onion, tomato and jalapeno into small pieces
Clean and chop the cilantro
Place all the ingredients into a bowl, add the lime juice and season to taste.
2-3 pounds of Tilapia
1 package of Tortillas
1 romaine heart or 1 purple cabbage
3 avocados (optional)
lemon pepper seasoning
Marinate the tilapia with the lemon pepper seasoning
Wash and cut the romaine/cabbage
Cut the avocado
Heat a nonstick sauté pan over medium-high heat. When it’s hot enough, spray pan with oil.
Place the fish fillets in the pan and cook them approximately 4 minutes on one side, flip and cook another 2 minutes until fish flakes easily with a fork.
Heat the tortillas in a different pan.
Place the fish fillets inside the tortilla, add lettuce/cabbage and avocados on top.
Top with pico de gallo and enjoy!
Credit: Recipe created by Zaira Acevedo