This way of preparing fish will be a hit with your family! Who doesn't love tacos al pastor? Now imagine eating those tacos in a healthier way, substituting pork with delicious fish.
1 envelope Knorr® my recipes baked garlic and onion
6 school shark, clean fillet of 180 g each
6 green onions, stemless and washed
1/4 pineapples, peeled and cored
1/4 fresh cilantro, washed, disinfected, and stemless. Perfectly dry.
1 avocado, ripe
1 cup vegetable oil
1/4 achiote, (100 g bar)
1/2 cups orange juice, strained
3 black peppercorns
12 corn tortillas
Preparation
20 mins
30 mins
Low
Blend the achiote paste with orange juice and black pepper. Coat the fish with the mixture and place it inside the bag. Empty the Knorr® Mis Recetas al Horno Garlic and Onion seasoning and mix it well so that the entire fish is seasoned. Make a cut at the tip of the onions and place them in the bag.
Close the bag with the tie and bake for 30 minutes at 180°C.
In a blender, blend the avocado. In hot oil, fry the cilantro leaves until crispy, drain, and set aside on absorbent paper.
Remove the fish from the oven, cut the bag, and serve with a tablespoon of avocado puree, garnished with a piece of pineapple, cilantro, and onions. Serve with hot corn tortillas.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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