Cilantro Chipotle Tilapia with Mexican Pineapple Salad

Hang on to your taste buds! This dish is a taste explosion. Spicy, sweet, and tangy. It really does have it all. Okay, I won’t say it. This is NOT my favorite dish, ever, but it is pretty dang good for a summer night.

Cilantro Chipotle Tilapia


  • 1 1/2 cups chopped cilantro
  • 2 tablespoons vegetable oil
  • 1 tablespoon chopped canned chipotles in adobo
  • 1 tablespoon water
  • 1/2 teaspoon ground cumin
  • 4 (6-ounces) tilapia fillets


Preheat broiler.

Purée cilantro, oil, chiles with some adobo sauce, water, cumin, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a blender until smooth, then coat fish with sauce.

Line rack of a broiler pan with foil, then broil fish 3 to 4 inches from heat until just cooked through, 6 to 9 minutes.

Mexican Pineapple Salad


  • 1 (3-pound) pineapple, peeled and diced
  • 1/2 pound jicama, peeled and cut into 1/4-inch pieces
  • 1 (7-to 8-ounce) avocado, cut into cubes
  • 1 small red onion, thinly sliced (1/2 cup)
  • 2 tablespoons olive oil
  • 1 tablespoon distilled white vinegar
  • 1/2 cup feta cheese
  • 1/4 cup chives


Toss together all ingredients with 3/4 teaspoon salt and 1/2 teaspoon pepper.


Plate fish and top with salad. Add fresh basil and pine nuts. Delish!


2 thoughts on “Cilantro Chipotle Tilapia with Mexican Pineapple Salad

  1. The Cilantro Chipotle Tilapia sounds amazing! I’d like to try but have never heard of “canned chipotles in adobo”. Where can I find them in Fort Wayne?

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