Tacos de Frijoles con Pescado

Tacos de Frijoles con Pescado is a delightful Mexican snack that combines the creaminess of refried beans with the freshness of grilled fish, all wrapped in soft corn tortillas. This dish is not only flavorful but also offers a satisfying and nutritious option for those seeking a dairy-free treat.

Ingredients

• Corn tortillas - 4 pieces
• Refried black beans - 200 grams
• White fish fillets (such as tilapia or cod) - 200 grams
• Lime - 1 whole
• Olive oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - to taste
• Fresh cilantro - 2 tablespoons, chopped
• Red onion - 1/4, diced
• Avocado - 1/2, sliced

Steps

1. Heat olive oil in a skillet over medium heat and add minced garlic, cooking for about 1 minute until fragrant.
2. Season the fish fillets with cumin, paprika, and salt, then place them in the skillet. Cook for about 3-4 minutes on each side or until the fish flakes easily with a fork.
3. Warm the corn tortillas in a separate skillet or microwave until pliable.
4. Spread a generous layer of refried black beans on each tortilla.
5. Place the cooked fish on top of the beans, followed by diced red onion and sliced avocado.
6. Sprinkle fresh cilantro on top and drizzle with lime juice before folding the tortillas in half and serving.

Nutrition

• Calories: 450
• Protein: 25 g
• Carbs: 50 g
• Fiber: 12 g
• Sugar: 1 g
• Sodium: 600 mg
• Cholesterol: 60 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.4 L

Health Benefits

• High in protein from the fish, contributing to muscle health.
• Rich in fiber from black beans, promoting digestive health.

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