Tacos de Pescado al Guayaba y Piña

Tacos de Pescado al Guayaba y Piña are a delightful fusion of flavors, featuring crispy fish topped with a sweet and tangy guava and pineapple salsa, all wrapped in warm corn tortillas. This Halal Mexican snack is perfect for a light meal or an appetizer that brings a taste of the tropics to your table.

Ingredients

• White fish fillets (e.g., tilapia or cod) - 200 grams
• Corn tortillas - 4 small
• Guava paste - 50 grams
• Pineapple, diced - 100 grams
• Red onion, finely chopped - 30 grams
• Cilantro, chopped - 2 tablespoons
• Lime juice - 2 tablespoons
• Salt - to taste
• Black pepper - to taste
• Olive oil - 2 tablespoons
• Avocado, sliced - 1 small

Steps

1. In a bowl, mix the diced pineapple, red onion, cilantro, lime juice, salt, and pepper to create a salsa. Set aside.
2. Season the fish fillets with salt and pepper. Heat olive oil in a pan over medium heat.
3. Cook the fish fillets for about 3-4 minutes on each side, or until golden brown and cooked through. Remove from heat and flake the fish into bite-sized pieces.
4. Warm the corn tortillas in a dry skillet or directly over a flame until pliable.
5. Spread a thin layer of guava paste on each tortilla, then top with flaked fish and a generous amount of pineapple salsa.
6. Finish with slices of avocado on top of the tacos.
7. Serve immediately, garnished with additional cilantro if desired.

Nutrition

• Calories: 450
• Protein: 25 g
• Carbs: 50 g
• Fiber: 5 g
• Sugar: 10 g
• Sodium: 400 mg
• Cholesterol: 60 mg
• Total Fat: 18 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.3 L

Health Benefits

• Rich in omega-3 fatty acids from fish, promoting heart health.
• High in vitamins and minerals from pineapple and guava, supporting immune function.

Tags