Tacos de Pescado Frito

Tacos de Pescado Frito are crispy, golden fish tacos filled with fresh ingredients, offering a delightful balance of flavors and textures. This healthy Mexican dish is perfect for a light yet satisfying lunch, bringing the taste of coastal Mexico to your table.

Ingredients

• White fish fillets (such as tilapia or cod) - 250 grams
• Corn tortillas - 4 pieces
• All-purpose flour - 50 grams
• Cornmeal - 50 grams
• Paprika - 1 teaspoon
• Garlic powder - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Egg - 1 large
• Olive oil - 2 tablespoons (for frying)
• Shredded cabbage - 100 grams
• Chopped cilantro - 2 tablespoons
• Lime - 1, juiced
• Avocado - 1 small, sliced
• Salsa (optional) - to taste

Steps

1. Pat the fish fillets dry with paper towels and cut them into strips.
2. In a bowl, mix the flour, cornmeal, paprika, garlic powder, salt, and black pepper.
3. In another bowl, beat the egg.
4. Dip each fish strip first into the egg, then coat it in the flour mixture, ensuring an even coverage.
5. Heat the olive oil in a skillet over medium heat.
6. Fry the coated fish strips for about 3-4 minutes on each side or until golden brown and cooked through.
7. Remove the fish from the skillet and place on paper towels to drain excess oil.
8. Warm the corn tortillas in a separate pan or microwave.
9. Assemble the tacos by placing a few strips of fried fish on each tortilla, topping with shredded cabbage, chopped cilantro, and a slice of avocado.
10. Drizzle with lime juice and add salsa if desired, then serve immediately.

Nutrition

• Calories: 350
• Protein: 20 g
• Carbs: 35 g
• Fiber: 6 g
• Sugar: 1 g
• Sodium: 400 mg
• Cholesterol: 100 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in omega-3 fatty acids from fish, promoting heart health.
• High in fiber from cabbage and tortillas, aiding digestion.

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