Tacos de Pescado al Jengibre

Tacos de Pescado al Jengibre is a refreshing and zesty Mexican snack featuring marinated fish infused with ginger and served in lettuce wraps. This Paleo-friendly dish is perfect for a light meal or appetizer, bursting with flavor and nutrients.

Ingredients

• White fish fillets (such as tilapia or cod) - 300 grams
• Fresh ginger - 1 tablespoon, grated
• Garlic - 1 clove, minced
• Lime juice - 2 tablespoons
• Coconut aminos - 2 tablespoons
• Olive oil - 1 tablespoon
• Red cabbage - 100 grams, thinly sliced
• Cilantro - 2 tablespoons, chopped
• Green onions - 2, sliced
• Lettuce leaves (such as romaine or butter lettuce) - 4 large leaves
• Salt - to taste
• Black pepper - to taste

Steps

1. In a bowl, mix the grated ginger, minced garlic, lime juice, coconut aminos, olive oil, salt, and black pepper to create a marinade.
2. Add the fish fillets to the marinade, ensuring they are well-coated. Cover and let marinate in the refrigerator for 15 minutes.
3. While the fish is marinating, prepare the toppings by slicing the red cabbage, chopping the cilantro, and slicing the green onions.
4. Heat a grill pan or skillet over medium heat. Once hot, add the marinated fish and cook for about 3-4 minutes per side, or until the fish is cooked through and flakes easily.
5. Remove the fish from the heat and let it rest for a minute before flaking it into bite-sized pieces.
6. To assemble the tacos, take a lettuce leaf and fill it with flaked fish, top with red cabbage, cilantro, and green onions. Serve immediately.

Nutrition

• Calories: 320
• Protein: 28 g
• Carbs: 15 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 350 mg
• Cholesterol: 70 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.5 L

Health Benefits

• Rich in omega-3 fatty acids from fish, promoting heart health.
• High in protein, supporting muscle growth and repair.
• Contains antioxidants from ginger and vegetables, aiding in inflammation reduction.

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