Tilapia Fish Taco Boats with Tropical Salsa
4 Tilapia Fillets
2 Teaspoons Olive Oil
1 1/2 Teaspoons Chili Powder
Salt and Pepper, to taste
1 Cup Purple Cabbage, shredded
1 Avocado, thinly sliced
1 Cup Tropical Fruit (such as Mango, Pineapple, or Papaya), finely diced
1/4 Cup Red Bell Pepper, finely diced
2 Tablespoons Cilantro, chopped
2 Tablespoons Lime Juice (1 Lime)
4 Martin’s Sandwich Potato Rolls
Heat the oil in a pan over medium high heat.
Season the tilapia with chili powder, salt and pepper to taste. Add to the pan and cook for 3-4 minutes on each side or until just cooked through.
Preheat the oven to 400°F.
Split the Sandwich Potato Rolls apart; then either hollow out the tops by removing some of the bread from the inside, or gently press down the center, to form a bowl.
Bake the bread bowls on a baking sheet in the preheated oven for about 5 minutes, or until just toasted. Remove from oven and set aside.
Meanwhile, in a medium bowl, combine the tropical fruit, red bell pepper, cilantro, lime juice and salt to taste.
Assemble the taco boats: Divide the cabbage evenly between the 4 bread bowls. Top each with a fish fillet, some tropical salsa, and a few slices of avocado. Serve.