Description

This vibrant Fish Taco Bowl with Green Apple and Guacamole is a fresh and healthy twist on traditional tacos. Featuring tender grilled tilapia fillets served over peppery baby arugula, topped with a zesty green apple guacamole and crispy baked tortilla strips, this dish offers a delightful combination of flavors and textures perfect for a light and satisfying meal.

Ingredients

Scale

Green Apple Guacamole

2 avocados (mashed)
2 Granny Smith apples (grated or diced)
2 jalapeno peppers (seeded and finely diced)
2 Tbsp fresh cilantro (chopped)
2 Tbsp fresh lime juice
1/2 tsp kosher salt

Toppings and Assembly

1/2 small onion (finely minced)
4 cups baby arugula
1 corn tortilla
Kosher salt and pepper (to taste)

Fish

4 tilapia fillets (4 oz each)
1 Tbsp olive oil (for cooking and brushing tortilla)

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Instructions

Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to prepare for baking the tortilla strips.
Prepare the Green Apple Guacamole: In a small bowl, combine the mashed avocados, grated or diced Granny Smith apples, finely diced jalapeno peppers, chopped cilantro, fresh lime juice, and 1/2 teaspoon kosher salt. Mix well and set aside to allow flavors to meld.
Make Tortilla Strips: Lightly brush both sides of the corn tortilla with olive oil, then cut into thin strips. Spread the strips evenly on a baking sheet, sprinkle lightly with salt, and bake for about 9-10 minutes until they become crisp and golden. Remove from oven and set aside.
Season Fish: Lightly season both sides of the tilapia fillets with kosher salt and freshly ground black pepper.
Grill Fish Indoors: Heat a grill pan over medium-high heat and lightly brush it with olive oil. Place the tilapia fillets on the pan and cook for approximately 4 minutes on one side. Carefully flip the fillets using a spatula and cook for an additional 3-4 minutes until the fish is opaque, cooked through, and flakes easily with a fork.
Alternative Outdoor Grilling: If grilling outdoors, use a fish basket or well-oiled grates to prevent the delicate tilapia from sticking and breaking apart.
Assemble the Bowls: Distribute about 1 cup of baby arugula into each serving bowl. Top each with one-fourth of the green apple guacamole, followed by a grilled tilapia fillet. Garnish with a handful of the crispy tortilla strips. Serve immediately and enjoy!

Notes

Using Granny Smith apples adds a tart crunch that complements the creamy avocado and spicy jalapeno.
Be careful when flipping the tilapia as it is delicate and can break easily.
Customize the heat level by adjusting the amount of jalapeno or leaving the seeds in if you prefer more spice.
For a gluten-free option, ensure the corn tortilla is certified gluten-free.
Leftover guacamole can be stored in an airtight container with plastic wrap pressed on the surface to prevent browning.