Tacos de Pescado al Piña

Tacos de Pescado al Piña is a refreshing and vibrant Mexican dish that combines tender fish with the sweet and tangy flavors of pineapple. Perfect for a healthy snack, these tacos are loaded with nutrients and bursting with flavor.

Ingredients

• White fish fillets (such as tilapia or cod) - 250 grams
• Pineapple, diced - 100 grams
• Corn tortillas - 4 pieces
• Red cabbage, finely shredded - 50 grams
• Fresh cilantro, chopped - 2 tablespoons
• Lime, juiced - 1
• Olive oil - 1 tablespoon
• Garlic powder - 1 teaspoon
• Cumin - 1/2 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Avocado, sliced - 1 small

Steps

1. In a bowl, mix the olive oil, garlic powder, cumin, 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 10 minutes.
3. While the fish is marinating, prepare the pineapple salsa by combining diced pineapple, lime juice, and chopped cilantro in a separate bowl. Set aside.
4. Heat a non-stick skillet over medium heat. Once hot, add the marinated fish fillets and cook for about 3-4 minutes on each side, or until the fish is cooked through and flakes easily with a fork.
5. Warm the corn tortillas in another skillet or directly over an open flame for a few seconds on each side until pliable.
6. To assemble the tacos, place a portion of the cooked fish on each tortilla, top with shredded red cabbage, and spoon over the pineapple salsa.
7. Finish with a slice of avocado on each taco. Serve immediately and enjoy!

Nutrition

• Calories: 320
• Protein: 25 g
• Carbs: 35 g
• Fiber: 5 g
• Sugar: 6 g
• Sodium: 300 mg
• Cholesterol: 50 mg
• Total Fat: 12 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• High in omega-3 fatty acids from fish, promoting heart health.
• Rich in vitamins and minerals from pineapple and vegetables, enhancing overall nutrition.

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