Sopes de Pescado

Sopes de Pescado is a vibrant Mexican dish featuring thick corn tortillas topped with seasoned fish and fresh toppings. This healthy lunch option combines delightful textures and flavors, making it both satisfying and nutritious.

Ingredients

• Corn masa harina - 1 cup
• Warm water - 3/4 cup
• Salt - 1/2 teaspoon
• White fish fillets (like tilapia or cod) - 200 grams
• Olive oil - 1 tablespoon
• Lime juice - 1 tablespoon
• Cumin - 1/2 teaspoon
• Paprika - 1/2 teaspoon
• Fresh cilantro - 2 tablespoons, chopped
• Red onion - 1/4, finely chopped
• Avocado - 1/2, sliced
• Radishes - 4, thinly sliced
• Feta cheese - 30 grams, crumbled
• Sour cream or Greek yogurt - 2 tablespoons (optional)

Steps

1. In a bowl, mix the corn masa harina, warm water, and salt until a smooth dough forms. Divide into 4 equal balls.
2. Press each ball into a thick tortilla shape using a tortilla press or a flat surface, about 1/2 inch thick.
3. Heat a skillet over medium heat and cook the tortillas for about 2-3 minutes on each side until lightly browned. Set aside.
4. In the same skillet, add olive oil and heat over medium-high. Season the fish fillets with lime juice, cumin, and paprika, then cook for about 3-4 minutes per side until cooked through and flaky. Remove from heat and break into chunks.
5. Assemble the sopes by placing a portion of the fish on each tortilla. Top with chopped cilantro, red onion, avocado slices, radishes, and crumbled feta cheese.
6. Drizzle with sour cream or Greek yogurt if desired. Serve immediately.

Nutrition

• Calories: 450
• Protein: 25 g
• Carbs: 45 g
• Fiber: 6 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 70 mg
• Total Fat: 20 g
• Saturated Fat: 4 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• Rich in omega-3 fatty acids from the fish, promoting heart health.
• High in fiber from corn tortillas and vegetables, aiding digestion.

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