Tacos de Pescado al Tamarindo y Piña y Jengibre

Tacos de Pescado al Tamarindo y Piña y Jengibre is a vibrant Mexican snack featuring tender fish marinated in a tangy tamarind sauce, complemented by sweet pineapple and a hint of ginger, all wrapped in warm corn tortillas. This dish offers a delightful fusion of flavors that awaken the taste buds with every bite.

Ingredients

• White fish (e.g., tilapia or cod) - 200 grams
• Tamarind paste - 2 tablespoons
• Pineapple (fresh, diced) - 100 grams
• Fresh ginger (grated) - 1 teaspoon
• Garlic (minced) - 1 clove
• Lime juice - 1 tablespoon
• Corn tortillas - 4 small
• Cilantro (chopped) - 2 tablespoons
• Olive oil - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Red onion (thinly sliced) - 50 grams

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 to the marinade, ensuring it's well coated. Let it marinate for at least 15 minutes.
3. While the fish is marinating, prepare the pineapple salsa by combining the diced pineapple, chopped cilantro, and sliced red onion in a separate bowl. Season with salt and set aside.
4. Heat olive oil in a non-stick skillet over medium heat. Once hot, add the marinated fish and cook for about 3-4 minutes on each side or until cooked through and flaky.
5. Warm the corn tortillas in a dry skillet or microwave until pliable.
6. To assemble the tacos, place a portion of the cooked fish on each tortilla, top with the pineapple salsa, and garnish with additional cilantro if desired.
7. Serve immediately with lime wedges on the side.

Nutrition

• Calories: 320
• Protein: 20 g
• Carbs: 40 g
• Fiber: 4 g
• Sugar: 10 g
• Sodium: 350 mg
• Cholesterol: 50 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.3 L

Health Benefits

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

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