Ingredients
4 tilapia fillets
4 servings of cooked white basmati rice
One to two ripe mangoes, peeled and sliced into bite size pieces
Pico de Gallo ingredients;
2 ripe tomatoes
2 jalapenoes
one bunch of fresh cilantro
3 cloves fresh garlic
½ white or yellow onion
½ red onion
salt
pepper
Guacamole ingredients;
2 ripe avocados
one packet guacamole mix
fresh lemons for squeezing
Preparation
To make the pico de gallo chop all ingredients into 1/4 inch cubes and mix together. Make the guacamole 1/2 hour before and put in the fridge. Make the pico de gallo one day to one hour before and put in the fridge. Cook the rice.
Put a 1/2 tablespoon of butter on a sheet of tin foil or parchment paper. Put one serving of rice on top of the butter. Cover the rice with mango slices. Then put one tilapia fillet on top. Add one fourth of the pico de gallo.
Close the tin foil or parchment paper, and place package in a oven proof dish. Repeat for four tilapia fillets.
Bake in a 400 degree oven for 35 to 40 minutes depending on how big the fillets are.
Serve with a dollup of guacamole on top
