Foodie Friday: 'Delicioso' Chef Maggie Jiménez' Favorite Fish Taco Recipe

By: Rachelle Lucas

ADD TO FAVORITES

Since we're getting into the new year and starting to focus on healthy eating, I put out a request for some good-for-you recipes that are also delicious. I don't know what your New Years resolutions are, but one of mine is to fit back into my skinny jeans by February!  

Miami-based TV host Maggie Jiménez has come to the rescue. She's the co-host of "Delicioso" (Delicious), Univision's Spanish-language cooking and lifestyle show, and has shared with us a recipe to help us get back on track with an easy-to-make low-calorie recipe that would be perfect for an appetizer or light dinner.

She's no stranger to wholesome foods; you might recognize her from the 2010 Got Milk campaign in which she appeared with her two children.

"Early on, I learned that cooking wasn't to be thought of as a chore," Maggie says. "I enjoy creating simple yet creative recipes that make the most of my time in the kitchen."

I couldn't agree more.

Try her fish taco recipe below and watch her on Univision every Saturday at 12 p.m./11 a.m. CT where she presents segments on cooking, menu planning, shopping and nutrition.

Fish Tacos al Pastor

3 servings

 

3 dolphin fish (mahi-mahi) filets

3 dried guajillo peppers

1 Tbs. achiote (annatto)

1 clove garlic, minced

2 pineapple slices

2 to 3 Tbs. water

1 Tbs. olive oil

juice of 1/2 lemon

1 Tbs. fresh cilantro

1 Tbs. white onion

6 corn tortillas

 

Preparation

Salt and pepper the fillets to taste.

Then place the guajillo peppers in warm water until the skin is soft, approximately 15 minutes. Remove the seeds.

In a food processor, make a paste of the guajillo peppers, the achiote, the garlic and 2 to 3 Tbs. of water.

Then spread the fish filets with the paste.

In a frying pan, add 1 Tbs. olive oil and fry the fish. (2 to 4 minutes per side).

Then finely chop the onion, pineapple and cilantro, and place them in a bowl. Add the lemon juice and salt, and stir.

Warm the tortillas and place a fish filet and some pineapple sauce on each one to serve.

 

Preparation time: 20 minutes

Cooking time: 8 min.

Ready in: 28 min.


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