Tacos de Pescado al Piña y Limón

Tacos de Pescado al Piña y Limón are vibrant, flavorful tacos that combine tender fish with a refreshing pineapple and lime salsa. This healthy snack is perfect for a light meal or appetizer, showcasing the best of Mexican coastal cuisine.

Ingredients

• White fish fillets (such as tilapia or cod) - 200 grams
• Olive oil - 1 tablespoon
• Lime juice - 2 tablespoons
• Garlic powder - 1 teaspoon
• Cumin - 1/2 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Corn tortillas - 4 small
• Pineapple, diced - 100 grams
• Red onion, finely chopped - 30 grams
• Cilantro, chopped - 2 tablespoons
• Lime wedges - for serving

Steps

1. In a bowl, combine the olive oil, lime juice, 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 15 minutes.
3. While the fish is marinating, prepare the pineapple salsa by mixing diced pineapple, chopped red onion, and cilantro in a separate bowl. Set aside.
4. Heat a non-stick skillet over medium heat. 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 a dry skillet for about 30 seconds on each side until pliable.
6. Assemble the tacos by placing the cooked fish on the tortillas and topping with the pineapple salsa.
7. Serve immediately with lime wedges on the side.

Nutrition

• Calories: 350
• Protein: 25 g
• Carbs: 30 g
• Fiber: 4 g
• Sugar: 5 g
• Sodium: 400 mg
• Cholesterol: 60 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.3 L

Health Benefits

• High in omega-3 fatty acids from fish, which are beneficial for heart health.
• Rich in vitamins and minerals from pineapple and cilantro, promoting overall wellness.

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