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.
Discover more flavours
There are some friends you’re on double dipping terms with. And those friends deserve Sweet Potato Plank fries. Whether you dip them, like them on their own or add them to an easy delicious dinner recipe, they are a good source of potassium and vitamin A, and are trans fat free. So go ahead and dig in!