Pescado Vegano al Mojo de Ajo

Pescado Vegano al Mojo de Ajo is a delightful Mexican dish that combines the rich flavors of garlic and fresh herbs with a plant-based seafood alternative. This vibrant and aromatic meal is perfect for those seeking a satisfying vegan option that captures the essence of traditional coastal cuisine.

Ingredients

• King oyster mushrooms - 200 grams
• Olive oil - 3 tablespoons
• Garlic - 6 cloves, minced
• Fresh lime juice - 2 tablespoons
• Fresh cilantro - 2 tablespoons, chopped
• Smoked paprika - 1 teaspoon
• Cumin - 1/2 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Corn tortillas - 4 pieces
• Avocado - 1/2, sliced
• Radishes - 4, thinly sliced

Steps

1. Clean the king oyster mushrooms and slice them into 1 cm thick fillets.
2. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced mushrooms and sauté for about 5-7 minutes until they're golden brown and tender.
3. Meanwhile, in a small bowl, combine the minced garlic, lime juice, smoked paprika, cumin, salt, and black pepper to create the mojo de ajo mixture.
4. Pour the mojo de ajo mixture over the sautéed mushrooms and cook for an additional 3-4 minutes, stirring occasionally to ensure the mushrooms are well-coated.
5. Remove the skillet from heat and stir in the chopped cilantro.
6. In another skillet, warm the corn tortillas over medium heat for about 30 seconds on each side until soft and pliable.
7. To assemble, place a portion of the garlic mushrooms on each tortilla and top with sliced avocado and radishes.
8. Serve immediately and enjoy your Pescado Vegano al Mojo de Ajo!

Nutrition

• Calories: 350
• Protein: 6 g
• Carbs: 34 g
• Fiber: 10 g
• Sugar: 2 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 22 g
• Saturated Fat: 3 g
• Unsaturated Fat: 19 g
• Water: 0.4 L

Health Benefits

• Rich in antioxidants from garlic and cilantro.
• High in fiber, promoting digestive health.

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