1 pack of whole wheat or gluten-free wraps 1 cup long-grain rice
Mango Salsa: 1 large ripe mango, peeled, pitted, and diced 1 red bell pepper, diced 1 jalapeno pepper, seeded and diced 1/2 cup red onion, diced 1/2 cup fresh cilantro, chopped Juice of 1 fresh lime Juice of 1/2 fresh lemon 1 teaspoon apple cider vinegar 1 teaspoon sugar Salt and pepper to taste
2 (6 ounces) tilapia fillets Zest from 1 fresh lime Juice of 1 fresh lime Juice of 1/2 fresh lemon 1 teaspoon olive oil 1 teaspoon dried basil 1 clove garlic, minced 1 tablespoon minced fresh parsley 1/2 teaspoon ground cumin 1 teaspoon ground black pepper 1/2 teaspoon salt
Whisk together extra-virgin olive oil, parsley, cumin, garlic, basil, 1 tablespoon lemon juice, 1/2 tablespoon lime juice, 1 teaspoon pepper, and 1/2 teaspoon salt in a bowl and pour into a shallow basting dish.
Add the tilapia fillets, coat with the marinade, then lightly grate lime zest over fillets, cover with tin foil. Marinate in the refrigerator for 1 hour.
Put rice on to cook and prepare according to instructions on the packaging.
Prepare the mango salsa by combining mango chunks, diced jalapeno and red bell peppers, red onions, and cilantro in a bowl. Squeeze 1/2 lime and 1/2 lemon juice over the entire mix, and toss well. Add 1 tsp of apple cider vinegar, season to taste with salt and pepper, and refrigerate until ready to serve.
Preheat an outdoor grill for medium-high heat, and lightly oil grate.
Remove tilapia from the marinade, and shake off excess. Discard the remaining marinade. Grill the fillets 3 to 4 minutes per side depending on the thickness of the fillets until the fish is no longer translucent through the middle, and flakes easily with a fork.
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