Tacos de Pescado al Guayaba y Jengibre y Cilantro

Tacos de Pescado al Guayaba y Jengibre y Cilantro are a vibrant and refreshing Mexican snack that combines the delicate flavors of fish with the sweetness of guava and the zing of ginger. Topped with fresh cilantro, these tacos offer a delightful balance of taste and texture, perfect for a light meal or appetizer.

Ingredients

• White fish fillets (tilapia or cod) - 200 grams
• Guava paste - 50 grams
• Fresh ginger - 1 teaspoon, grated
• Fresh cilantro - 2 tablespoons, chopped
• Corn tortillas - 4 small (about 15 cm diameter)
• Olive oil - 1 tablespoon
• Lime - 1, juiced
• Salt - to taste
• Black pepper - to taste

Steps

1. In a bowl, mix the guava paste, grated ginger, lime juice, salt, and black pepper to create a marinade.
2. Add the fish fillets to the marinade, ensuring they are well-coated. Let them marinate for about 15 minutes.
3. Heat the olive oil in a skillet over medium heat. Once hot, add the marinated fish and cook for about 4-5 minutes on each side, or until the fish is cooked through and flakes easily with a fork.
4. While the fish is cooking, warm the corn tortillas in a separate pan for about 30 seconds on each side until pliable.
5. Once the fish is cooked, remove it from the skillet and break it into bite-sized pieces.
6. To assemble the tacos, place a portion of the fish onto each tortilla, top with chopped cilantro, and add additional lime juice if desired.
7. Serve immediately and enjoy your Tacos de Pescado al Guayaba y Jengibre y Cilantro!

Nutrition

• Calories: 350
• Protein: 25 g
• Carbs: 40 g
• Fiber: 3 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 60 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.5 L

Health Benefits

• Rich in omega-3 fatty acids from fish, which are beneficial for heart health.
• Guava is high in antioxidants and vitamin C, supporting the immune system.

Tags