Tacos de Pescado al Guayaba y Piña y Cilantro

Tacos de Pescado al Guayaba y Piña y Cilantro are a delightful blend of fresh fish, sweet guava, and juicy pineapple, creating a tropical twist on traditional tacos. This Halal Mexican snack is perfect for a light meal that bursts with flavor and freshness.

Ingredients

• White fish fillets (such as tilapia or cod) - 200 grams
• Guava paste - 50 grams
• Pineapple (fresh, diced) - 100 grams
• Fresh cilantro (chopped) - 30 grams
• Lime juice - 2 tablespoons
• Olive oil - 1 tablespoon
• Corn tortillas - 4 small
• Red onion (thinly sliced) - 30 grams
• Salt - to taste
• Black pepper - to taste
• Chili powder - 1 teaspoon

Steps

1. Preheat a skillet over medium heat and add olive oil.
2. Season the fish fillets with salt, black pepper, and chili powder, then place them in the skillet.
3. Cook the fish for about 3-4 minutes on each side or until cooked through and flaky.
4. While the fish cooks, in a small bowl, mix together the guava paste, lime juice, and half of the chopped cilantro.
5. Once the fish is cooked, remove it from the skillet and flake it into bite-sized pieces.
6. In the same skillet, warm the corn tortillas for about 30 seconds on each side until pliable.
7. Assemble the tacos by placing some flaked fish on each tortilla, then adding diced pineapple, red onion, and the guava-lime sauce.
8. Garnish with the remaining chopped cilantro and serve immediately.

Nutrition

• Calories: 320
• Protein: 20 g
• Carbs: 40 g
• Fiber: 3 g
• Sugar: 6 g
• Sodium: 350 mg
• Cholesterol: 60 mg
• Total Fat: 10 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 8.5 g
• Water: 0.2 L

Health Benefits

• Rich in omega-3 fatty acids from the fish, which are beneficial for heart health.
• High in vitamins C and A from guava and pineapple, promoting immune health.

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