Tacos de Pescado al Tamarindo y Cilantro y Jengibre

Tacos de Pescado al Tamarindo y Cilantro y Jengibre features succulent fish marinated in a tangy tamarind sauce, enhanced with fresh cilantro and ginger, all wrapped in warm tortillas. This Halal Mexican snack offers a delightful blend of flavors that will transport your taste buds to the coastal shores of Mexico.

Ingredients

• White fish fillets (cod or tilapia) - 200 grams
• Tamarind paste - 2 tablespoons
• Fresh cilantro - 1/4 cup, chopped
• Fresh ginger - 1 teaspoon, grated
• Lime juice - 1 tablespoon
• Garlic - 1 clove, minced
• Olive oil - 1 tablespoon
• Corn tortillas - 4 small
• Red cabbage - 1/2 cup, shredded
• Avocado - 1, sliced
• Salt - to taste
• Black pepper - to taste

Steps

1. In a bowl, mix the tamarind paste, lime juice, grated ginger, minced garlic, 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 toppings by chopping the cilantro and slicing the avocado.
4. Heat olive oil in a skillet over medium heat. Once hot, add the marinated fish and cook 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 or microwave until pliable.
6. Assemble the tacos by placing pieces of the cooked fish on the tortillas, then top with shredded red cabbage, fresh cilantro, and avocado slices.

Nutrition

• Calories: 350
• Protein: 20 g
• Carbs: 40 g
• Fiber: 6 g
• Sugar: 3 g
• Sodium: 350 mg
• Cholesterol: 50 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in omega-3 fatty acids from fish, beneficial for heart health.
• High in fiber from avocado and cabbage, promoting digestive health.

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