Fish with Tajín

Ingredients

• 60 mlwater
• 5 mllemon juice
• 1garlic clove
• 15 mlchopped onion
• 4 pinchessalt
• 2tilapia fillets
• 1carrot
• 1 cup (about 150 g), choppedjícama
• to tasteTajín
• to tastecucumber

Instructions

1. 1

   Blend the marinade

   Put the water, lemon juice, garlic, onion and 4 pinches of salt in a blender. Blend until very smooth.

2. 2

   Marinate the fish

   Leave the fish in the blended mixture for at least 15 minutes before cooking. If you can, let it marinate overnight.

3. 3

   Add fish and carrot

   Put the fish and marinade in a non-stick frying pan and add the chopped carrot. Sprinkle Tajín to taste over the fish and carrot.

4. 4

   Cook covered

   Cook over a medium-low heat with the pan covered. The fish cooks in the marinade and the liquid released by the fish; if the pan starts to dry out before the fish is ready, add a little more water.

5. 5

   Add the vegetables

   Add the jícama and cucumber about 3 minutes before taking the pan off the heat, just long enough to cook them slightly.

6. 6

   Check the fish

   Cooking takes around 8 minutes, depending on the thickness of the fish. Turn it after 5 minutes if needed.

What is fish with Tajín?

This is a simple fish dish seasoned with Tajín, a Mexican chilli-lime seasoning, and cooked with a light, tangy marinade. Its combination of tilapia and crisp vegetables makes it a quick stovetop meal.

The recipe pairs the bright seasoning with lemon, garlic and onion, then adds jícama and cucumber close to the end. That timing keeps the vegetables from becoming too soft.

Nutrition and macros by portion

The nutrition label shows one serving as written: 190 calories, 39g protein, 9g carbs, 3g fat.

Tilapia provides most of the protein, while jícama, carrot and the small amount of onion contribute most of the carbohydrates. The fish contains a little fat, and the recipe uses no added oil; serve it with rice or tortillas if you want a more filling plate.

Build the marinade

Blend the water, lemon juice, garlic, onion and salt until smooth so the aromatics are evenly dispersed. Give the fish at least 15 minutes in the mixture; overnight marinating is offered as an option in the method.

Season with Tajín

Tajín supplies the chilli and citrus seasoning, so sprinkle it over both the fish and carrot rather than adding it only to the marinade. Start lightly if you are unsure how much heat or saltiness you prefer.

Cook gently

The fish cooks covered over medium-low heat in the marinade and its own released liquid. Keep an eye on the pan and add a little water if it begins to dry before the fish is done.

Thickness matters more than the clock: the recipe gives around 8 minutes as a guide and suggests turning the fish after 5 minutes if needed.

Keep the vegetables distinct

Carrot: add it with the fish so it has the full cooking time to soften.

Jícama and cucumber: stir these in about 3 minutes before the end. The short cooking time is intended to warm and slightly cook them, not make them collapse.

Serve it simply

Serve the fish with the vegetables and some of the cooking liquid spooned over the top. Rice, warm tortillas or a simple green salad can make it a more substantial meal.

Recipe notes & tips

• Chop the carrot fairly small so it has time to soften alongside the fish.
• Use a non-stick pan and keep it covered while the fish cooks.
• Add water a little at a time if the marinade reduces too quickly.
• Check the thickest part of the fillet before deciding whether it needs more cooking.
• Add the jícama and cucumber only for the final 3 minutes.

Variations

• More citrus: add a little extra lemon juice to the marinade.
• Extra heat: sprinkle on more Tajín at the table.
• Different white fish: use another mild, thin fillet and check it for doneness early.
• With rice: serve the fish and cooking liquid over cooked rice for a heartier meal.

Common mistakes to avoid

• Skipping the marinade: give the fish at least 15 minutes in the blended mixture.
• Cooking over high heat: keep the pan at medium-low so the liquid does not disappear too quickly.
• Letting the pan dry out: add a little water if the fish is not ready and the liquid is nearly gone.
• Adding jícama too early: put it in only about 3 minutes before the end to retain some bite.
• Relying only on the timer: check the fish because fillet thickness changes the cooking time.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat gently in a covered pan with a splash of water, just until hot, to help keep the fish moist.

Frequently asked questions