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.
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
- Bake McCain® Superfries® Straight Cut according to package directions.
- 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.
- Pineapple Pico de Gallo:
Meanwhile, combine pineapple, tomatoes, avocado, onion, jalapeno, lime juice, cilantro and salt.
- Serve tilapia with Pineapple Pico de Gallo and McCain® Superfries® Straight Cut
Tip: Substitute fresh parsley or mint for cilantro if desired.