Tacos de Pescado al Curry

Tacos de Pescado al Curry is a delightful fusion of Mexican and Indian flavors, featuring tender fish marinated in aromatic curry spices, served in fresh lettuce wraps. This Paleo-friendly dish is not only delicious but also packed with nutrients, making it a perfect snack or light meal.

Ingredients

• White fish fillets (e.g., cod or tilapia) - 200 grams
• Coconut milk - 100 ml
• Curry powder - 1 tablespoon
• Lime juice - 1 tablespoon
• Garlic - 2 cloves, minced
• Fresh cilantro - 2 tablespoons, chopped
• Lettuce leaves (e.g., romaine or butter) - 4 large leaves
• Avocado - 1 medium, sliced
• Salt - to taste
• Pepper - to taste

Steps

1. In a bowl, mix the coconut milk, curry powder, lime juice, minced garlic, salt, and pepper to create a marinade.
2. Add the fish fillets to the marinade, ensuring they are well-coated. Let them marinate for at least 15 minutes.
3. Heat a non-stick skillet over medium heat. Add the marinated fish to the skillet and cook for about 3-4 minutes on each side, or until the fish is cooked through and flakes easily with a fork.
4. Once cooked, remove the fish from the skillet and let it rest for a couple of minutes. Then, flake the fish into bite-sized pieces.
5. To assemble the tacos, take a lettuce leaf and add some flaked fish, sliced avocado, and a sprinkle of fresh cilantro on top.
6. Serve immediately, garnished with extra lime wedges if desired.

Nutrition

• Calories: 320
• Protein: 30 g
• Carbs: 12 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 450 mg
• Cholesterol: 70 mg
• Total Fat: 18 g
• Saturated Fat: 8 g
• Unsaturated Fat: 10 g
• Water: 0.4 L

Health Benefits

• High in omega-3 fatty acids from fish, promoting heart health.
• Rich in vitamins and minerals, thanks to the avocado and cilantro.

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