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Best Easy Mextlapique Recipe

Name: Best Easy Mextlapique Recipe
Total time: 54 min
Yield: 210 g
Ingredients: white fish fillets 16 oz; fresh nopales (cactus paddles), cleaned and diced 1.5 cups; corn husks, soaked 8 pieces; roma tomato, thinly sliced 1 piece; onion, thinly sliced 0.5 cup; fresh epazote leaves 0.25 cup; fresh cilantro leaves 0.25 cup; chile guajillo, seeded and sliced 2 pieces; olive oil 1 tbsp; fresh lime juice 2 tbsp; coarse salt 1 tsp; black pepper 0.5 tsp; garlic, minced 2 cloves

Fresh fish wrapped in corn husks with nopales, chiles, and herbs, then steamed to perfection. This healthy, protein-rich pre-Hispanic technique preserves fresh, delicate flavors for a special family meal.

Cook 54 min Difficulty NORMAL 210 kcal

#high protein #mediterranean #diabetic friendly

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Ingredients

Main ingredients

white fish fillets 16 oz
fresh nopales (cactus paddles), cleaned and diced 1.5 cups
corn husks, soaked 8 pieces
roma tomato, thinly sliced 1 piece
onion, thinly sliced 0.5 cup
fresh epazote leaves 0.25 cup
fresh cilantro leaves 0.25 cup
chile guajillo, seeded and sliced 2 pieces

Seasonings/Sauce

olive oil 1 tbsp
fresh lime juice 2 tbsp
coarse salt 1 tsp
black pepper 0.5 tsp
garlic, minced 2 cloves

Nutrition summary

Carbohydrates 9 g 17%

Protein 26 g 50%

Fat 7 g 33%

Serving size 210g

Cooking steps

1

Soak the corn husks in warm water for at least 30 minutes until pliable; pat dry before assembling.
2

In a bowl, toss diced nopales with lime juice, olive oil, sliced tomatoes, onions, guajillo chiles, epazote, cilantro, minced garlic, salt, and pepper.
3

Lay out two corn husks slightly overlapping per portion; place a portion of fish fillet in the center, then top with the seasoned vegetable-herb mixture.
4

Fold the corn husks over the filling to form secure packets; tie each with kitchen twine or strips of extra husk.
5

Steam the packets over gently simmering water, covered, for 30-35 minutes—check for flaky, opaque fish and bright green vegetables before serving.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The star ingredient is white fish fillets, which provide lean protein and a delicate flavor that pairs beautifully with the earthy nopales and aromatic herbs. The combination of fresh nopales and epazote brings traditional authenticity to the dish.

Q. How do I prevent the fish from overcooking when steaming?

Keep your steam gentle and monitor the cooking time closely (30–35 minutes). The fish is ready when it turns opaque and flakes easily. Avoid over-steaming, which can dry out the fillets; removing the packets right as they turn opaque preserves moisture and flavor.

Q. How can I ensure the texture of nopales stays tender, not slimy?

Mix nopales with lime juice before assembling—they'll retain a tender bite through steaming. Avoid overcooking; the vegetables should stay bright green. Each packet’s sealed environment promotes gentle cooking that preserves a pleasant texture.

Q. What are the nutrition highlights of this Mextlapique recipe?

Each serving contains about 210 kcal, with 26g protein (50% of calories), 9g carbs (17%), and 7g fat (33%). This balance makes it a high-protein, lower-carb meal with plenty of fresh vegetables and fiber from nopales.

Best Easy Mextlapique Recipe

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