Blackened Tilapia Fish Tacos

Tilapia - 2 fillets
Pineapple - 1 can tidbits
Red Onions - 1/2 onion, chopped small
Cilantro - to taste
Lime juice - 1 lime
Basmati Rice - 1 "boil in bag" pouch
1 packet tortillas - small size, 8 ct
Olive oil - 2 tbsp
Chipotle rub - 2 tbsp

Make fruit salsa earlier (even day before is ok). Letting the juices and cilantro sit in the pineapple and onions will increase the flavor. Keep chilled until ready to serve.

For salsa - drain pineapple tidbits. Chop 1/2 red onion into small pieces (about pea sized), toss in with pineapple. Squeeze lime juice over mixture and stir in chopped cilantro to taste. Cover and chill until ready to serve.

Rub 2 tilapia fillets with chipotle or preferred seasoning. Set aside. Start a pan of water with rice pouch, follow box instructions (bring to boil, let boil for 10 minutes). At the same time, start a skillet with olive oil in it. When rice is boiling, pan should be hot (flick a drop of water at it to test). Put fillets in skillet, being careful not to splatter oil and burn yourself. Cook a few minutes per side, letting each side slightly blacken in the oil. Once flaky and cooked through, remove fish from pan and chop into medium sized chunks. Rice should be ready by this point, remove and drain from pot. Place in serving bowl, warm up tortillas if desired, and serve.

Serving Size: Makes 3 2-taco servings

Number of Servings: 1

Recipe submitted by SparkPeople user LHARRIS74.