Tacos de Pescado al Cilantro y Piña

Tacos de Pescado al Cilantro y Piña is a refreshing Mexican snack featuring tender fish topped with a vibrant cilantro-pineapple salsa. This dish combines the freshness of herbs and tropical fruit for a delightful culinary experience.

Ingredients

• White fish fillets (e.g., tilapia or cod) - 300 grams
• Corn tortillas - 4 pieces
• Fresh cilantro - 30 grams, chopped
• Pineapple - 100 grams, diced
• Red onion - 50 grams, finely chopped
• Lime - 1, juiced
• Olive oil - 1 tablespoon
• Cumin powder - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Avocado - 1, sliced (optional)

Steps

1. Preheat a skillet over medium heat and add 1 tablespoon of olive oil.
2. Season the fish fillets with cumin, paprika, salt, and black pepper, then place them in the heated skillet.
3. Cook the fish for about 4-5 minutes on each side, or until it flakes easily with a fork. Remove from heat and let it rest.
4. In a bowl, combine the diced pineapple, chopped cilantro, finely chopped red onion, and lime juice. Mix well and add salt to taste.
5. Warm the corn tortillas in a dry skillet for about 1 minute on each side until soft and pliable.
6. Assemble the tacos by placing pieces of cooked fish on each tortilla, topping with the cilantro-pineapple salsa. Add avocado slices if desired.
7. Serve immediately and enjoy your Tacos de Pescado al Cilantro y Piña!

Nutrition

• Calories: 350
• Protein: 25 g
• Carbs: 40 g
• Fiber: 6 g
• Sugar: 6 g
• Sodium: 600 mg
• Cholesterol: 60 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.3 L

Health Benefits

• High in protein from the fish, promoting muscle health.
• Rich in vitamins and minerals from the pineapple and cilantro, supporting immune function and digestion.

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