Tacos de Pescado al Guayaba y Piña y Jengibre

Tacos de Pescado al Guayaba y Piña y Jengibre offer a delightful tropical twist on traditional fish tacos, combining the sweetness of guava and pineapple with a zing from ginger. Perfect for a quick, flavorful meal, these tacos are both refreshing and satisfying.

Ingredients

• White fish fillets (such as tilapia) - 200 grams
• Guava paste - 50 grams
• Pineapple (fresh) - 100 grams, diced
• Fresh ginger - 1 teaspoon, grated
• Lime juice - 2 tablespoons
• Corn tortillas - 4 small
• Cabbage (shredded) - 100 grams
• Cilantro - 2 tablespoons, chopped
• Olive oil - 1 tablespoon
• Salt - to taste
• Black pepper - to taste

Steps

1. In a bowl, combine the guava paste, diced pineapple, grated ginger, lime juice, salt, and black pepper to create a marinade.
2. Cut the fish fillets into small strips and add them to the marinade, ensuring they are well coated. Let them marinate for 15 minutes.
3. Heat olive oil in a skillet over medium heat. Remove the fish from the marinade and cook in the skillet for about 3-4 minutes on each side, or until cooked through and flaky.
4. Warm the corn tortillas in a separate dry skillet or microwave for a few seconds until pliable.
5. Assemble the tacos by placing some cooked fish on each tortilla, topping with shredded cabbage and chopped cilantro.
6. Drizzle any remaining marinade from the fish over the top before serving.

Nutrition

• Calories: 320
• Protein: 24 g
• Carbs: 34 g
• Fiber: 4 g
• Sugar: 8 g
• Sodium: 250 mg
• Cholesterol: 50 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.3 L

Health Benefits

• Rich in omega-3 fatty acids from fish, promoting heart health.
• High in vitamins and minerals from fresh fruits and vegetables.

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