Taco de Pescado

Taco de Pescado is a flavorful Mexican fish taco that combines the freshness of grilled fish with a zesty lime crema and crispy slaw, all wrapped in a soft corn tortilla. This dish is not only delicious but also packed with protein, making it a satisfying meal.

Ingredients

• White fish fillets (such as tilapia or cod) - 300 grams
• Corn tortillas - 4 pieces
• Olive oil - 2 tablespoons
• Lime juice - 2 tablespoons
• Garlic powder - 1 teaspoon
• Cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/2 teaspoon
• Cabbage (shredded) - 1 cup
• Carrot (shredded) - 1/2 cup
• Cilantro (chopped) - 1/4 cup
• Sour cream - 2 tablespoons
• Greek yogurt - 2 tablespoons
• Additional lime for garnish - 1

Steps

1. Preheat the grill or a skillet over medium-high heat.
2. In a bowl, mix the olive oil, lime juice, garlic powder, cumin, paprika, salt, and black pepper to create a marinade.
3. Coat the fish fillets with the marinade and let them sit for 10 minutes.
4. While the fish marinates, prepare the slaw by combining the shredded cabbage, carrot, and cilantro in a bowl.
5. In a separate small bowl, mix the sour cream and Greek yogurt, adding a splash of lime juice for flavor.
6. Grill the fish for about 4-5 minutes on each side, or until cooked through and flaky.
7. While the fish is cooking, warm the corn tortillas on the grill or in a skillet for about 30 seconds on each side.
8. Assemble the tacos by placing a piece of grilled fish on each tortilla, topping with slaw and a dollop of the lime crema.
9. Serve with lime wedges on the side for extra zest.

Nutrition

• Calories: 350
• Protein: 25 g
• Carbs: 30 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 70 mg
• Total Fat: 15 g
• Saturated Fat: 3 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• High in protein, supporting muscle growth and repair.
• Rich in omega-3 fatty acids from fish, promoting heart health.

Tags