Pescado de Coco

Pescado de Coco is a delightful vegan interpretation of traditional Mexican seafood, featuring marinated jackfruit sautéed in a rich coconut sauce. This dish offers a burst of tropical flavors and a satisfying texture, making it a perfect centerpiece for any meal.

Ingredients

• Young green jackfruit - 400 grams, drained and rinsed
• Coconut milk - 200 ml
• Olive oil - 2 tablespoons
• Garlic - 3 cloves, minced
• Red onion - 1 medium, diced
• Bell pepper (red or yellow) - 1 medium, diced
• Fresh cilantro - 1/4 cup, chopped
• Lime juice - 2 tablespoons
• Cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Avocado - 1 medium, sliced (for serving)
• Corn tortillas - 4 (for serving)

Steps

1. In a large pan, heat the olive oil over medium heat. Add the diced red onion and sauté for 3-4 minutes until translucent.
2. Add the minced garlic and diced bell pepper to the pan. Cook for another 2-3 minutes until the peppers are softened.
3. Shred the drained jackfruit using your hands or a fork and add it to the pan. Stir well to combine with the onion and bell pepper mixture.
4. In a small bowl, mix the coconut milk, lime juice, cumin, paprika, salt, and black pepper. Pour this mixture over the jackfruit in the pan.
5. Reduce the heat to low and let it simmer for about 15 minutes, stirring occasionally, until the jackfruit is tender and has absorbed the flavors.
6. Remove the pan from heat and stir in the chopped cilantro. Adjust seasoning if necessary.
7. Serve the Pescado de Coco warm, garnished with slices of avocado and accompanied by corn tortillas.

Nutrition

• Calories: 350
• Protein: 6 g
• Carbs: 45 g
• Fiber: 10 g
• Sugar: 5 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 20 g
• Saturated Fat: 13 g
• Unsaturated Fat: 7 g
• Water: 0.5 L

Health Benefits

• Rich in dietary fiber which aids in digestion.
• Contains healthy fats from coconut milk and avocado, promoting heart health.

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