Preheat the broiler. Arrange the pineapple on a foil lined baking sheet. Broil until lightly browned, 12-15 minutes. Let pineapple cool then chop.
Season the fillets with salt and pepper. Rub with 1/2 tbsp olive oil. Arrange the fillets on a baking sheet and drizzle with 1 tsp lime juice. Broil until opaque and flaky, 8-10 minutes.
Toss the pineapple with the black beans, cilantro, onion, jalapeno, and remaining 2 tbsp lime juice and 1 tbsp olive oil. Season. Using a fork, flake the fish and divide among the tortillas. Top with salsa.
Originally Submitted
9/18/2013
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