Tacos de Pescado con Mango

Tacos de Pescado con Mango is a refreshing and flavorful Mexican barbecue dish that combines grilled fish with a sweet and tangy mango salsa, perfect for a low-carb diet. This dish brings the vibrant flavors of the coast right to your table, making it an ideal choice for a light yet satisfying meal.

Ingredients

• White fish fillets (such as tilapia or cod) - 300 grams
• Olive oil - 2 tablespoons
• Lime juice - 1 tablespoon
• Garlic powder - 1 teaspoon
• Cumin - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/2 teaspoon
• Ripe mango - 1 medium, diced
• Red onion - 1/4, finely chopped
• Cilantro - 2 tablespoons, chopped
• Jalapeño - 1/2, finely chopped (optional)
• Lettuce leaves - 4 large (for serving)

Steps

1. In a bowl, mix the olive oil, lime juice, garlic powder, cumin, 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 mango salsa by combining the diced mango, red onion, cilantro, and jalapeño in a separate bowl. Set aside.
4. Preheat a grill or grill pan over medium-high heat. Once hot, add the marinated fish fillets.
5. Grill the fish for about 3-4 minutes on each side, or until cooked through and flaky.
6. Remove the fish from the grill and let it rest for a couple of minutes before slicing into smaller pieces.
7. To assemble the tacos, place a few pieces of grilled fish onto a lettuce leaf and top with mango salsa.
8. Serve immediately and enjoy your Tacos de Pescado con Mango!

Nutrition

• Calories: 350
• Protein: 30 g
• Carbs: 15 g
• Fiber: 3 g
• Sugar: 5 g
• Sodium: 350 mg
• Cholesterol: 70 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• Rich in omega-3 fatty acids from fish, promoting heart health.
• Low in carbohydrates, making it suitable for a ketogenic diet.

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