Fish and Nopalitos Tamales.  Tlapique de Pescado con Nopales

Recipe by Pati Jinich

• Ingredients

  2 pounds whitefish filets, such as grouper, rockfish, or flounder, skin removed

  24 large dried corn husks

  2 tablespoons vegetable oil, divided, plus more for rubbing the fish

  1 pound La Costeña® Tender Cactus Nopalitos 

  2 teaspoons kosher salt, divided

  ½ pound tomatillos, husked and rinsed, and cut into small dice of about ½”  

  3 scallions, white and light green parts only, thinly sliced

  1 jalapeño, stemmed and finely chopped

  6 La Costeña® pickled jalapeños or La Costeña® pickled serranos, stemmed and finely chopped

  1 cup cilantro, leaves and upper part of stems, coarsely chopped

  ½ teaspoon coarsely ground black pepper, plus more to season fish.

  Cooked white rice, for serving 

  Warm corn tortillas, for serving

• Directions

  Soak the corn husks in lukewarm water in a large bowl for at least 15 minutes, until soft and pliable. 

  Heat 1 tablespoon of oil in a large skillet over medium heat. Add the diced nopalitos, sprinkle with ½ teaspoon salt, and cook for about 10 minutes, until they gently brown and their viscous liquid has evaporated, but they still have a snappy crunch. Scrape into a bowl and add the tomatillos, scallions, jalapeño, pickled jalapeños or serranos, cilantro, 1 tablespoon of vegetable oil, 1 teaspoon salt, and black pepper.

  Cut the fish filets into 10 pieces of about 2”x4” and gently rub with oil. Sprinkle with the remaining ½ teaspoon salt and black pepper to taste. 

  Grab 1 or 2 corn husks and cut vertical threads or pieces of about ½” width to tie the wrapped tamales. Preheat a comal or griddle over medium-low heat. 

  Working with 2 corn husks at a time, lay them out overlapping with the tapered ends pointing towards you. Portion 1 piece of fish in the middle of the husk, leaving at least 1” around the bottom and sides. Top with 3 to 4 tablespoons of the nopalito mix. 

  Pick up the two long sides of the corn husk and bring them together snugly. Fold the joined sides of the husk together to one side of the tamal, wrapping them in the same direction around the tamal. Fold up the empty tapering end of the husk to close the bottom and the top will be left open. Grab 1 or 2 of the corn husk threads and tie around to hold the tamal together. Repeat the assembly with the remaining filets. 

  Cook the tamales on the hot comal for about 20 minutes, flipping every 6 or 7 minutes as needed, until the fish has cooked and the tamales have come together. Serve with white rice and warm corn tortillas.

• Notes

  These tamales are naturally lighter because they are made without masa and are cooked right on the comal. The fish adds lean protein, the La Costeña® Nopalitos bring fiber and freshness, and the tomatillos add brightness without extra calories.

  Estimated Nutrition Facts (per serving)

  Tlapique de Pescado con Nopales
  Per one tamal

  (Makes about 10 servings, one tamal per person)

  Nutrient Amount per serving Percent Daily Value*
  Calories 160 to 180 kcal 8 percent
  Protein 18 g 36 percent
  Total Fat 7 g 9 percent
  Saturated Fat 1 g 5 percent
  Cholesterol 35 mg 12 percent
  Total Carbohydrates 6 g 2 percent
  Dietary Fiber 2 g 7 percent
  Total Sugars 2 g —
  Sodium 480 mg 21 percent
  Potassium 260 mg 6 percent
  Calcium 40 mg 4 percent
  Iron 1 mg 6 percent
  Vitamin C 10 mg 11 percent
  Vitamin A 90 IU 2 percent

  *Percent Daily Values are based on a 2000 calorie diet.

  This recipe stays naturally lighter because it skips masa and celebrates simple, fresh ingredients. Lean whitefish adds steady protein, and La Costeña® Tender Cactus Nopalitos bring a gentle boost of fiber and minerals.
  
  

  Estimated Nutrition Facts
  White Rice
  Per one half cup cooked

  Nutrient Amount per serving Percent Daily Value*
  Calories 100 kcal 5 percent
  Protein 2 g 4 percent
  Total Fat 0 g 0 percent
  Saturated Fat 0 g 0 percent
  Cholesterol 0 mg 0 percent
  Total Carbohydrates 22 g 8 percent
  Dietary Fiber 0 g 0 percent
  Total Sugars 0 g —
  Sodium 0 mg 0 percent
  Potassium 15 mg 0 percent
  Calcium 4 mg 0 percent
  Iron 0.2 mg 1 percent

  *Percent Daily Values are based on a 2000 calorie diet.
  
  

  Estimated Nutrition Facts
  Corn Tortilla
  Per one tortilla

  Nutrient Amount per serving Percent Daily Value*
  Calories 50 to 60 kcal 3 percent
  Protein 1 g 2 percent
  Total Fat 1 g 1 percent
  Saturated Fat 0 g 0 percent
  Cholesterol 0 mg 0 percent
  Total Carbohydrates 12 g 4 percent
  Dietary Fiber 1 g 4 percent
  Total Sugars 0 g —
  Sodium 10 mg 0 percent
  Potassium 45 mg 1 percent
  Calcium 20 mg 2 percent
  Iron 0.4 mg 2 percent

  *Percent Daily Values are based on a 2000 calorie diet.