Tacos de Pescado al Tamarindo y Piña y Cilantro

Tacos de Pescado al Tamarindo y Piña y Cilantro are a vibrant fusion of flavors, featuring tender fish marinated in a tangy tamarind sauce paired with fresh pineapple and cilantro. This Halal dish offers a refreshing twist on traditional tacos, perfect for a light snack or meal.

Ingredients

• White fish fillets (e.g., tilapia or cod) - 200 grams
• Tamarind paste - 2 tablespoons
• Fresh pineapple, diced - 100 grams
• Fresh cilantro, chopped - 2 tablespoons
• Lime juice - 1 tablespoon
• Olive oil - 1 tablespoon
• Corn tortillas - 4 small
• Salt - to taste
• Black pepper - to taste
• Avocado, sliced - 1 small

Steps

1. In a bowl, mix the tamarind paste, lime juice, olive oil, salt, and black pepper to create a marinade.
2. Add the fish fillets to the marinade and let them sit for 15 minutes to absorb the flavors.
3. While the fish is marinating, prepare the pineapple and cilantro by mixing them in a separate bowl. Set aside.
4. Heat a non-stick skillet over medium heat and cook the marinated fish for about 3-4 minutes on each side, or until cooked through and flaky.
5. Once the fish is cooked, warm the corn tortillas in the skillet for about 30 seconds on each side until soft.
6. Assemble the tacos by placing pieces of fish on each tortilla, topping them with the pineapple and cilantro mixture, and adding avocado slices.
7. Serve immediately and enjoy your Tacos de Pescado al Tamarindo y Piña y Cilantro!

Nutrition

• Calories: 320
• Protein: 25 g
• Carbs: 35 g
• Fiber: 5 g
• Sugar: 8 g
• Sodium: 250 mg
• Cholesterol: 60 mg
• Total Fat: 12 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in omega-3 fatty acids from fish, promoting heart health.
• Contains antioxidants from tamarind and pineapple, supporting immune function.

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