Tacos de Pescado a la Veracruzana

Tacos de Pescado a la Veracruzana are delicious fish tacos featuring a medley of fresh vegetables and a zesty tomato sauce, capturing the vibrant flavors of the Veracruz region. This healthy snack is perfect for seafood lovers looking for a light yet satisfying meal.

Ingredients

• White fish fillets (e.g., tilapia or cod) - 250 grams
• Olive oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Onion - 1 small, diced
• Red bell pepper - 1, diced
• Tomatoes - 2 medium, chopped
• Capers - 1 tablespoon
• Green olives - 2 tablespoons, sliced
• Lime juice - 2 tablespoons
• Cilantro - 2 tablespoons, chopped
• Corn tortillas - 4
• Salt - to taste
• Black pepper - to taste

Steps

1. In a skillet, heat olive oil over medium heat. Add minced garlic and diced onion, sautéing until the onion is translucent.
2. Add the diced red bell pepper and continue to sauté for an additional 2-3 minutes.
3. Stir in the chopped tomatoes, capers, and green olives. Season with salt and black pepper, then cook for 5 minutes until the tomatoes soften.
4. While the sauce simmers, season the fish fillets with lime juice, salt, and black pepper. Add the fish to the skillet, cooking for about 4-5 minutes on each side or until cooked through and flaky.
5. Once the fish is cooked, gently break it apart in the skillet and mix it with the sauce.
6. Warm the corn tortillas in a separate pan or microwave until pliable.
7. To serve, place a portion of the fish mixture onto each tortilla, and top with fresh cilantro. Optionally, squeeze additional lime juice over the tacos before serving.

Nutrition

• Calories: 320
• Protein: 25 g
• Carbs: 30 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 70 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• High in omega-3 fatty acids from fish, promoting heart health.
• Rich in vitamins and antioxidants from fresh vegetables, supporting overall well-being.

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