Fish fillets are placed over fresh spinach leaves, topped with a zesty tomato, mango and pineapple salsa then baked for a light and delicious entrée.
What You Need
Original recipe yields 4 servings
1 cup TACO BELL® Thick & Chunky Salsa
1 can (8 oz.) pineapple tidbits, drained
1 medium firm ripe mango, peeled, pitted and chopped
6 cups torn spinach leaves, washed, well dried
4 red snapper fillets (4 oz. each)
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Let's Make It
Mix salsa, pineapple and mango.
Place spinach evenly in 13x9-inch baking dish; top with fillets. Spoon 2 Tbsp. of the salsa mixture over each fillet; cover with foil. Set remaining salsa mixture aside for serving with fish.
Bake at 450°F for 15 minutes or until fish flakes easily with fork. Serve with reserved salsa mixture.
Serve with cooked brown rice.
Calories From Fat
% Daily Value*
Total Fat 2g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 19g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.