Tacos de Pescado al Jengibre y Piña

Tacos de Pescado al Jengibre y Piña are a vibrant Mexican snack featuring marinated fish topped with a refreshing pineapple salsa. This dish combines the zing of ginger with the sweetness of pineapple, creating a delightful burst of flavors in every bite.

Ingredients

• White fish fillets (e.g., tilapia) - 200 grams
• Fresh ginger - 1 tablespoon, grated
• Garlic - 1 clove, minced
• Lime juice - 2 tablespoons
• Olive oil - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Corn tortillas - 4 small
• Pineapple - 100 grams, diced
• Red onion - 1/4, finely chopped
• Cilantro - 2 tablespoons, chopped
• Jalapeño - 1/2, finely chopped (optional)
• Lime wedges - for serving

Steps

1. In a bowl, combine the grated ginger, minced garlic, lime juice, olive oil, salt, and black pepper to create a marinade.
2. Add the fish fillets to the marinade, ensuring they are well coated. Let them marinate for at least 15 minutes.
3. While the fish is marinating, prepare the pineapple salsa by mixing the diced pineapple, red onion, cilantro, and jalapeño in a separate bowl. Set aside.
4. Heat a non-stick skillet over medium heat. Once hot, add the marinated fish and cook for 3-4 minutes on each side, or until the fish is cooked through and flakes easily with a fork.
5. Meanwhile, warm the corn tortillas in another skillet or microwave until pliable.
6. Once the fish is cooked, break it into bite-sized pieces and assemble the tacos by placing the fish on each tortilla and topping with the pineapple salsa.
7. Serve the tacos with lime wedges on the side.

Nutrition

• Calories: 320
• Protein: 20 g
• Carbs: 36 g
• Fiber: 3 g
• Sugar: 6 g
• Sodium: 470 mg
• Cholesterol: 50 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.2 L

Health Benefits

• Rich in omega-3 fatty acids from the fish, which support heart health.
• Pineapple provides bromelain, an enzyme that may aid digestion.

Tags