Baked Talipia with Summer Salsa
 
Prep time
Cook time
Total time
 
Take advantage of summer and eat all the healthy things. I don't peel the peach or the cucumber here, but you could if you like to be fussy about such things. Personally, I like fiber.
Author:
Recipe type: Main
Cuisine: American
Serves: 4
Ingredients
  • 4 8 inch flour tortillas
  • 2 tilapia filets
  • ¼ tsp ancho chili powder
  • ¼ tsp ground corriander
  • ⅛ tsp garlic granules
  • ⅛ tsp cumin
  • ½ tsp salt, divided
  • 1 lime, divided (see intructions)
  • 1 peach, medium dice
  • 1 cup watermelon, medium dice
  • 1 cup fresh corn kernels
  • 1 cup cucumber, medium dice
  • 1 tbsp. chopped cilantro
  • ½ finely chopped jalapeño
  • ½ avocado, sliced
  • 4 tsp sriracha sauce (or more to taste)
Instructions
  1. Heat oven to 375. Place tilapia filets in a rimmed baking dish.
  2. In a small bowl mix the ancho chili powder, coriander, garlic granules, cumin, and ⅛ tsp salt. Sprinkle this over the fish.
  3. Zest the lime and set aside. Cut the lime in half, reserve one half and thinly slice the other (should have 5-6 slices). Place the lime slices on top of the fish. Cover the baking dish with tinfoil and bake for 25-30 minutes or until the fish is firm in the middle and flakes with a fork.
  4. While the tilapia is cooking, make the salsa.
  5. In a bowl large enough to hold everything, place the peach, watermelon, corn, cucumber, cilantro, jalapeño and ¼ tsp salt and mix well.
  6. When fish is ready, divide between four tortillas and top with ⅛ avocado, about ¼ cup Summer Salsa, and a tsp (or more to taste) of sriacha.
  7. Enjoy and know that in December you'll be dreaming of these fresh flavors.
Recipe by Sugar & Sassafras at https://www.sugarandsassafras.net/?p=1462