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Mexican Pan Fried Tilapia, Pineapple Pico de Gallo and Superfries®

Bursting with fresh Mexican flavours, this healthy pan fried tilapia dinner with a hint of spice is one the whole family will love.

Preparation

Preparation Time:
Cooking Time:
Servings: 4
Superfries<sup>®</sup> Straight Cut

Ingredients

1 bag (650 g) McCain® Superfries® Straight Cut

1 tsp paprika

1/2 tsp ground cumin

1/2 tsp garlic powder

1/2 tsp salt

1/4 tsp pepper

Pinch cayenne pepper

4 tilapia fillets (about 1 lb/500 g)

2 tbsp canola oil

 

Pineapple Pico de Gallo:

3/4 cup finely chopped pineapple

1/4 cup finely chopped tomatoes

1/4 cup finely chopped ripe avocado

1/4 cup finely chopped red onion

1 small jalapeno pepper, seeded and finely chopped

3 tbsp lime juice

2 tbsp chopped fresh cilantro

1/2 tsp salt

Directions

  1. Bake McCain® Superfries® Straight Cut according to package directions.
  2. Meanwhile, stir together paprika, cumin, garlic powder, salt, pepper and cayenne; sprinkle over tilapia. In large, heavy skillet, heat oil over medium-high heat; cook tilapia for 3 or 4 minutes per side or just until fish is cooked through and starts to flake.
  3. Pineapple Pico de Gallo:
    Meanwhile, combine pineapple, tomatoes, avocado, onion, jalapeno, lime juice, cilantro and salt.
  4. Serve tilapia with Pineapple Pico de Gallo and McCain® Superfries® Straight Cut

 

Tip: Substitute fresh parsley or mint for cilantro if desired.

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