Open Accessibility Menu

Fish Tacos with Chipotle Marinade

Served with a Pineapple & Green Apple Pico de Gallo

Curry Lentils


Serves 4

2 chipotle peppers in adobo, chopped, plus 2 tablespoons adobo sauce

1 Tbsp. honey

2 Tbsp. olive oil

2 limes (1 zested and juiced, 1 sliced in half)

1 to 2 Serrano chilies, sliced thinly

1 pound tilapia fillets

1/2 cup fresh cilantro, chopped

8 corn taco shells, blistered

Sliced avocado wedges

Sliced lime wedges

Freshly ground black pepper

  1. Preheat oven to 425°F. Mix together honey, chopped chipotle peppers with adobo sauce, 1 Tbsp. olive oil, juice and zest of one lime in a small bowl. Set aside. Drizzle tilapia filets with remaining olive oil and season with a pinch of salt and pepper. Toss with the sliced chilies. Place tilapia on a foil lined baking sheet and brush with chipotle glaze.. Roast until tilapia is cooked through and flaky, 12- 15 minutes. Remove from oven and immediately squeeze the lime juice over the fish. Flake the tilapia into large chunks and sprinkle with chopped cilantro. Place chunks of roasted tilapia on each taco shell. Top with a spoonful of Apple-Pineapple Pico de Gallo and sliced avocado. Garnish with a lime wedge.

Apple-Pineapple Pico de Gallo

Makes about 4 cups


1 medium green apple, cored and diced ¼ inch

½ medium red bell pepper, diced ¼ inch

1 cup pineapple, cored and diced ¼ inch

½ cup red onion, diced ¼ inch

2 Tbsp. fresh lime juice

2 Tbsp. chopped fresh cilantro

2 tsp. olive oil

½ teaspoon kosher salt

Combine apple, pepper, pineapple, onion, lime juice, cilantro, oil and salt in a medium bowl and mix.

Fish tacos Nutrition Facts

Calories: 292, Total Fat: 10g, Sat fat: 2g, Sodium: 415mg, Total Carbohydrate: 30g, Fiber: 5g, Protein: 25g

Pico de Gallo Nutrition Facts:

Calories: 83, Total Fat: 2g, Sat fat: 0g, Sodium: 295mg, Total Carbohydrate: 6g, Fiber: 2.5g, Protein: 1g

Our heart healthy recipes use ingredients from a balanced diet such as fruits, vegetables, beans, whole grains, fish and nuts while limiting the intake of added sugars, salt (sodium) and bad fats (saturated and trans fats).

Chef Jason