, core removed, cut into long spears
- Combine 1 tbsp olive oil with garlic, chili powder, cumin, cayenne, sugar, salt and pepper, and rub all over tilapia. Let fish stand 10 min at room temperature to marinate. Heat barbecue or grill pan on medium-high.
- Grill pineapple 1 to 2 min per side or until juicy and grill marked. Dice and toss with tomato, remaining 1 tbsp oil, green onion, cilantro, jalapeño and a pinch of salt
- Brush grill lightly with oil and grill fish 3 min per side or until it flakes slightly when pressed firmly in the middle. Remove from heat, squeeze lime juice over fish and break into chunks.
- Grill tortillas for 10 sec per side until warmed and browned in spots. Top with fish and pineapple salsa and serve.
Cilantro can be a big flavour for little taste buds. Serve on the side and let herb-shy diners garnish their own tacos.
Let your barbecue get fully hot before oiling to keep fish from sticking.
Nutrition (per serving)
- 30 g,
- 38 g,
- 13 g,
- 3 g,
- 503 mg.
Originally published in the June 2014 issue. Photo by Maya Visnyei.