Tacos de Pescado al Tamarindo y Piña

Tacos de Pescado al Tamarindo y Piña offers a delightful fusion of tangy tamarind and sweet pineapple, perfectly complementing the tender fish. These tacos are not only bursting with flavor but also provide a refreshing twist to classic Mexican cuisine.

Ingredients

• White fish fillets (like tilapia or cod) - 250 grams
• Pineapple, diced - 100 grams
• Tamarind paste - 2 tablespoons
• Lime juice - 2 tablespoons
• Olive oil - 1 tablespoon
• Garlic, minced - 1 clove
• Cilantro, chopped - 2 tablespoons
• Corn tortillas - 4 small
• Salt - to taste
• Pepper - to taste

Steps

1. In a bowl, combine tamarind paste, lime juice, olive oil, minced garlic, salt, and pepper to create a marinade.
2. Add the fish fillets to the marinade, ensuring they are well coated. Let them marinate for about 15 minutes.
3. While the fish is marinating, heat a non-stick skillet over medium heat and add diced pineapple. Sauté for 5-7 minutes until caramelized. Remove from the skillet and set aside.
4. In the same skillet, add the marinated fish fillets and cook for about 3-4 minutes on each side, or until the fish is cooked through and flaky.
5. Warm the corn tortillas in a separate pan or microwave.
6. To assemble the tacos, place pieces of cooked fish on each tortilla, top with caramelized pineapple, and sprinkle with chopped cilantro.
7. Serve immediately with lime wedges on the side.

Nutrition

• Calories: 350
• Protein: 25 g
• Carbs: 30 g
• Fiber: 3 g
• Sugar: 8 g
• Sodium: 350 mg
• Cholesterol: 60 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• High in protein from the fish, aiding in muscle repair and growth.
• Rich in vitamins and minerals from pineapple and cilantro, promoting overall health.

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