Tacos de Pescado al Tamarindo y Piña y Cilantro y Jengibre

Tacos de Pescado al Tamarindo y Piña y Cilantro y Jengibre is a vibrant and flavorful Mexican snack that combines the tangy sweetness of tamarind and pineapple with the freshness of cilantro and ginger, all wrapped in soft tortillas. This dish offers a delightful balance of tropical flavors and textures, perfect for any occasion.

Ingredients

• White fish fillets (such as tilapia or cod) - 200 grams
• Tamarind paste - 2 tablespoons
• Pineapple (fresh, diced) - 100 grams
• Fresh cilantro (chopped) - 2 tablespoons
• Fresh ginger (grated) - 1 teaspoon
• Olive oil - 1 tablespoon
• Corn tortillas - 4 small
• Lime (juiced) - 1 lime
• Salt - to taste
• Black pepper - to taste

Steps

1. In a bowl, combine the tamarind paste, lime juice, 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 10 minutes.
3. While the fish is marinating, heat olive oil in a pan over medium heat.
4. Once the oil is hot, 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.
5. Remove the fish from the pan and let it rest for a couple of minutes, then flake it into bite-sized pieces.
6. In a separate bowl, combine the diced pineapple, chopped cilantro, and grated ginger to make a fresh salsa.
7. Warm the corn tortillas in a dry skillet or microwave until pliable.
8. Assemble the tacos by placing flaked fish on each tortilla, topping with the pineapple salsa, and adding extra cilantro if desired.
9. Serve immediately with lime wedges on the side.

Nutrition

• Calories: 350
• Protein: 25 g
• Carbs: 40 g
• Fiber: 4 g
• Sugar: 6 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

• Rich in omega-3 fatty acids from fish, which support heart health.
• High in vitamins and minerals from pineapple and cilantro, boosting immune function.

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