| 6
2
2 cups
½ cup
½ cup
1 Tbsp.
2 Tbsp.
2 Tbsp.
1 cup
4 Tbsp.
¾ Tbsp.
¼ cup
¼ tsp.
pinch
| FPI Citrus Peppercorn Tilapia fillets
6" steamed white corn tortillas
Spanish rice
Black beans Mango Red Hot Salsa
Mango, diced
Red bell pepper, diced
Sweet onion, diced
Jalapeños, seeded and minced
Pineapple juice
Hot wing sauce Lime & Coconut White Sauce
White sauce
Lime juice, fresh squeezed
Lime zest
Coconut, shredded
Sea salt
White pepper
|
Method Prepare Tilapia per instructions. Chip and mix ingredients for Mango Red-Hot Salsa in medium bowl cover and refrigerate for 30 minutes to marinate. Prepare lime & coconut sauce, blend all ingredients at room temperature in sauce pan and stir with whisk over low heat. Puree for a smoother consistency. Do not let boil. For tacos, slice 1 Tilapia fillet, drizzle lime & coconut sauce over fish. Spoon mango salsa over sauce and tilapia. To serve as an entrée, drizzle lime coconut sauce on plate, place fillet on top of sauce, spoon mango salsa over fillet and plate. Serve with Spanish rice and black beans. |
