05/05/2026
🌮🌮Happy Cinco de Mayo!
and it is Taco Tuesday......
How about Fish Tacos tonight?
Romaine and Endive are the best choices for taco “shells” because of their sturdy leaves. There are also Low Carb tortilla wraps if you would rather go more traditional. Enjoy your favorite white, flaky fish or if you’re feeling creative, try this with shrimp.
FISH TACOS IN LETTUCE WRAPS
Ingredients:
1 lb of flaky white fish (Flounder, Triggerfish, Snapper)
1/2 Cup fresh lime juice (about 4 limes)
1/4 Cup extra-virgin olive oil
1/4 Cup fresh cilantro, chopped fine
1/4 Green Bell Pepper
2 cloves garlic, minced
1/2 tsp cumin
salt and pepper
1/4 tsp cayenne pepper (optional)
4 Large Lettuce leaves
For the Slaw Topping:
1 small bag shredded green cabbage
1 tsp olive oil
¼ Cup lime juice and zest
1 Tbsp dried dill (2 tsp fresh dill)
Directions:
Remove and carefully wash 4 large lettuce leaves and set aside. Rinse and pat dry fish filets, remove any bones. Cut the filets into 1 inch strips and then into 1 inch cubes. Place in a gallon size Ziploc bag and set aside. Pour fish into the bag with lime juice and zest, olive oil, cilantro, salt, pepper, garlic, cumin and cayenne pepper. Mix until the strips are well coated. In a small bowl, mix the cabbage, olive oil, lime juice and zest and dill. Set aside.
Spray a non-stick pan with cooking spray. Over medium heat, cook filets until flaky and cooked through (10-15 min) depending on the thickness of the filets. Remove from heat. Arrange lettuce on a plate, spoon cabbage mixture onto the leaf, then the fish, sprinkle with extra cilantro, bell peppers and roll gently to form the wrap. Garnish with lime wedges.
