Mango Salsa Tilapia

This light and colorful tilapia dish  is a great flavorful main entree for those looking for something on the healthier side.  The tilapia is lightly seasoned and baked with fresh lime to absorb the tangy citrus flavor.  It is topped off with a fresh mango salsa that makes a beautiful summer meal.

I definitely wanted to cook something healthy for dinner tonight after having a rich breakfast of Peach French Toast this morning.  I am not a beef or pork eater so I am always trying to think of new ways to prepare fish and chicken.  I think my husband was a little leary at first of  eating so many birds and fish, but I think he has been pleasantly surprised at just how tasty they can be.   I have learned that it  is simply a matter of knowing how to use the right seasonings and accompaniments.  I am a huge fan of the seasonal mango salad at Qdoba and was inspired to make a similar salsa.

This mango salsa would also be great on a balsamic glazed chicken breast.  I am going to use some of my delicious leftover salsa on a salad for lunch tomorrow.  Another great thing about this dish was that my youngest, Kiki, absolutely loved the fresh mangos.  She is really getting to be quite the little eater and Ava is quite the little assistant chef.  Protective equipment is a must when navigating the mean and cruel world of onions!

5 from 1 vote

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Mango Salsa Tilapia

Prep Time

20 mins

Cook Time

20 mins

Total Time

40 mins

 

This tilapia is lightly seasoned and baked with fresh lime to absorb the tangy citrus flavor. It is topped off with a fresh mango salsa that makes a beautiful summer meal.

Course: Main dish

Servings: 4 servings

Author: Holly- 3 Yummy Tummies

Ingredients

• FISH:
• 4 TILAPIA FILLETS
• 2 TBSP. MELTED BUTTER
• DRIED OREGANO
• SALT AND PEPPER TO TASTE
• 1 LIME
• SALSA:
• 1 FRESH MANGO SLICED AND CUBED
• 1/2 C. CUCUMBER SLICED AND CUBED
• 1/4. C. RED ONION THINLY SLICED AND CHOPPED
• 1/4 C. RED PEPPER CHOPPED
• 1 TBSP. CHOPPED FRESH CILANTRO
• 3 TBSP LIME JUICE

Instructions

1. PREPARE SALSA BY MIXING THE CHOPPED MANGO, CUCUMBER, RED ONION AND RED PEPPER.
2. MIX IN LIME JUICE AND FRESH CILANTRO.
3. PREHEAT OVEN TO 350 DEGREES.
4. LIGHTLY BRUSH MELTED BUTTER ONTO FISH FILLETS.
5. SEASON FISH TO TASTE WITH DRIED OREGANO, SALT AND PEPPER.
6. PLACE FISH FILLETS IN A GREASED 9x13 BAKING DISH.
7. TOP FILLETS WITH WHOLE SLICES OF FRESH LIMES.
8. BAKE FOR AROUND 15-20 MINUTES UNTIL FISH IS WHITE AND FLAKES WITH A FORK.
9. SQUEEZE LIME JUICE OVER BAKED FISH AND TOP WITH FRESH MANGO SALSA.