Tacos de Pescado al Piña y Cilantro

Tacos de Pescado al Piña y Cilantro are a vibrant and refreshing dish that combines tender fish with sweet pineapple and aromatic cilantro, all wrapped in soft corn tortillas. This Halal Mexican snack is perfect for a quick meal or a delightful appetizer.

Ingredients

• White fish fillets (e.g., tilapia or cod) - 200 grams
• Pineapple, diced - 150 grams
• Fresh cilantro, chopped - 30 grams
• Lime juice - 2 tablespoons
• Olive oil - 1 tablespoon
• Garlic, minced - 1 clove
• Ground cumin - 1 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Corn tortillas - 4 small
• Red onion, thinly sliced - 50 grams
• Avocado, sliced - 1 small

Steps

1. In a bowl, combine the diced pineapple, chopped cilantro, lime juice, and a pinch of salt. Set aside to marinate for about 10 minutes.
2. In a separate bowl, mix the olive oil, minced garlic, ground cumin, salt, and black pepper. Add the fish fillets and coat them evenly with the marinade.
3. Heat a non-stick skillet over medium heat. Cook the fish fillets for about 3-4 minutes on each side or until they are cooked through and flaky.
4. Remove the fish from the skillet and let it rest for a minute before flaking it into bite-sized pieces.
5. Warm the corn tortillas in the same skillet for about 30 seconds on each side until pliable.
6. Assemble the tacos by placing a portion of flaked fish on each tortilla, topping with the pineapple-cilantro mixture, sliced red onion, and avocado.
7. Serve immediately with lime wedges on the side.

Nutrition

• Calories: 350
• Protein: 20 g
• Carbs: 40 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 700 mg
• Cholesterol: 60 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in omega-3 fatty acids from fish, which supports heart health.
• Pineapple provides vitamin C and antioxidants, boosting the immune system.

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