Perfect for a light dinner that bursts with flavor and freshness!

1

Begin by slicing the zucchini into thin strips, about 1/4 inch thick.

2

In a large skillet, heat olive oil over medium heat. Once heated, add the zucchini and cook for about 5 to 7 minutes, stirring occasionally, until tender.

3

While the zucchini is cooking, cut the white fish into bite-sized pieces and season with cumin, chili powder, salt, and black pepper.

4

In a separate skillet, heat a little more olive oil over medium heat. Add the seasoned fish and cook for 3 to 5 minutes, flipping them halfway through, until cooked through and flaky.

5

Next, warm the corn tortillas in a dry skillet for about 30 seconds on each side until pliable.

6

Assemble the tacos by placing a portion of the cooked fish and zucchini on each tortilla. Top with shredded cabbage and chopped cilantro.

7

Squeeze fresh lime juice over the assembled tacos for a zesty kick.

8

Serve immediately and enjoy your delicious Tacos de Pescado y Zucchini!

4

• Add avocado slices for a creamy texture.
• Include a mango salsa for a sweet and spicy twist.
• Top with a chipotle crema for an extra kick.

• Use a variety of colorful veggies to make the tacos visually appealing.
• Let the fish marinate in spices for at least 15 minutes for better flavor.
• Warm the tortillas on an open flame for a slightly charred flavor.

• fat: 15g
• fiber: 5g
• sugar: 3g
• protein: 25g
• calories: 350
• carbohydrates: 30g

This dish is rich in protein and fiber, supporting a balanced diet while providing healthy fats from olive oil.

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