Tacos de Pescado al Jengibre y Piña y Cilantro

Tacos de Pescado al Jengibre y Piña y Cilantro is a refreshing and vibrant Mexican snack that combines tender fish with the zesty flavors of ginger, pineapple, and fresh cilantro. These tacos offer a delightful balance of sweetness and spice, perfect for a quick and satisfying meal.

Ingredients

• White fish fillets (like tilapia or cod) - 250 grams
• Fresh ginger, grated - 1 tablespoon
• Pineapple, diced - 100 grams
• Fresh cilantro, chopped - 2 tablespoons
• Lime juice - 2 tablespoons
• Olive oil - 1 tablespoon
• Taco-sized corn tortillas - 4 pieces
• Salt - to taste
• Black pepper - to taste
• Red onion, thinly sliced - 50 grams

Steps

1. In a bowl, combine the grated ginger, lime juice, olive oil, salt, and pepper to create a marinade.
2. Add the white fish fillets to the marinade and let them sit for 15 minutes to absorb the flavors.
3. While the fish is marinating, prepare the pineapple salsa by mixing the diced pineapple, chopped cilantro, and thinly sliced red onion in a separate bowl. Set aside.
4. Heat a non-stick skillet over medium heat and cook the marinated fish for about 3-4 minutes on each side, or until the fish is cooked through and flakes easily.
5. Warm the corn tortillas in a separate pan for about 30 seconds on each side until pliable.
6. Once the fish is cooked, flake it into bite-sized pieces.
7. Assemble the tacos by placing the flaked fish on a warm tortilla, topping it with the pineapple salsa, and adding extra cilantro if desired.
8. Serve immediately with lime wedges on the side.

Nutrition

• Calories: 320
• Protein: 25 g
• Carbs: 30 g
• Fiber: 3 g
• Sugar: 5 g
• Sodium: 350 mg
• Cholesterol: 70 mg
• Total Fat: 10 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 8.5 g
• Water: 0.3 L

Health Benefits

• Rich in omega-3 fatty acids from fish, promoting heart health.
• Contains antioxidants and vitamins from pineapple and cilantro, supporting immune function.

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