Tacos de Pescado al Guayaba y Piña y Cilantro y Jengibre

Tacos de Pescado al Guayaba y Piña y Cilantro y Jengibre are a vibrant and refreshing Mexican snack featuring marinated fish topped with a tropical guava and pineapple salsa. This dish combines the zest of fresh herbs and ginger, making it a perfect fusion of flavors.

Ingredients

• White fish fillets (like tilapia) - 200 grams
• Lime juice - 2 tablespoons
• Garlic powder - 1 teaspoon
• Cumin - 1/2 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Corn tortillas - 4 pieces
• Guava paste - 50 grams
• Pineapple (diced) - 100 grams
• Fresh cilantro (chopped) - 2 tablespoons
• Fresh ginger (grated) - 1 teaspoon
• Olive oil - 1 tablespoon
• Red onion (finely chopped) - 1/4 medium onion
• Jalapeño (finely chopped, optional) - 1 small pepper

Steps

1. In a bowl, mix lime juice, garlic powder, cumin, salt, and black pepper to create a marinade.
2. Add the fish fillets to the marinade, ensuring they are well coated, and let them marinate for 15 minutes.
3. While the fish is marinating, prepare the salsa by combining guava paste, diced pineapple, chopped cilantro, grated ginger, red onion, and jalapeño in a separate bowl. Mix well and set aside.
4. Heat olive oil in a skillet over medium heat. Cook the marinated fish for about 3-4 minutes on each side, or until cooked through and flaky.
5. Warm the corn tortillas in a separate pan or microwave for about 30 seconds until soft.
6. Assemble the tacos by placing a piece of fish on each tortilla and topping it generously with the guava and pineapple salsa.
7. Serve immediately with lime wedges on the side.

Nutrition

• Calories: 350
• Protein: 20 g
• Carbs: 45 g
• Fiber: 5 g
• Sugar: 10 g
• Sodium: 600 mg
• Cholesterol: 50 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in omega-3 fatty acids from fish, which support heart health.
• Contains antioxidants from guava and pineapple, promoting immune function.

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