Fish Tacos In Lettuce Shells Recipes

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FISH TACOS IN LETTUCE "SHELLS"



Fish Tacos in Lettuce

Baked tilapia, flaked and placed in romaine lettuce leaves with tomatoes, cilantro, and avocado salsa verde.

Provided by SlimCookins

Categories     Main Dish Recipes     Taco Recipes

Time 30m

Yield 4

Number Of Ingredients 15

1 teaspoon Cajun seasoning
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon garlic salt
1 teaspoon ground black pepper
4 (4 ounce) fillets tilapia
2 tablespoons lemon juice
12 romaine lettuce leaves
½ avocado - peeled, pitted and diced
¼ onion, minced
½ jalapeno pepper, seeded and minced
1 clove garlic, minced
1 tablespoon water
1 teaspoon dried cilantro
1 cup sliced cherry tomatoes

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Combine Cajun seasoning, chili powder, paprika, garlic salt, and ground black pepper in a bowl. Sprinkle on each side of tilapia fillets, covering evenly; cover each side with lemon juice. Place fillets on a baking sheet.
  • Bake in the preheated oven until cooked through, 8 to 10 minutes.
  • Shred tilapia; place equal portions in each romaine leaf.
  • Blend avocado, onion, jalapeno pepper, garlic, and water together in a blender to make the avocado salsa verde. Stir in cilantro.
  • Top prepared tacos with salsa verde and cherry tomatoes.

Nutrition Facts : Calories 179.2 calories, Carbohydrate 8 g, Cholesterol 41.4 mg, Fat 5.7 g, Fiber 3.6 g, Protein 24.7 g, SaturatedFat 0.9 g, Sodium 658.8 mg, Sugar 1.2 g

FISH TACOS



Fish Tacos image

Categories     Fish     Olive     Tomato     Lime     Cod     Summer     Chill     Pan-Fry     Jalapeño     Cilantro     Tortillas     Gourmet

Yield Makes 12 tacos, serving 6

Number Of Ingredients 14

For the filling
1 1/2 pounds scrod fillets or other firm-fleshed white fish fillets, cooked, drained well, and flaked
1/2 cup Kalamata or other brine-cured black olives, pitted and chopped
1 cup seeded and chopped tomatoes (about 1/2 pound)
3 scallions, sliced thin
2 fresh or pickled jalapeño chilies, or to taste, seeded and minced (wear rubber gloves)
2 tablespoons fresh lime juice, or to taste
2 tablespoons white-wine vinegar, or to taste
3 tablespoons olive oil
3 tablespoons chopped fresh coriander if desired
vegetable oil for frying the tortillas
twelve 7-inch corn tortillas
3 cups shredded romaine or iceberg lettuce
1 1/2 cups coarsely grated radishes

Steps:

  • Make the filling:
  • In a bowl toss together the scrod, the olives, the tomatoes, the scallions, the chilies, the lime juice, the vinegar, the oil, the coriander, and salt and black pepper to taste and chill the filling, covered, for at least 1 hour or overnight.
  • In a skillet heat 1/2 inch of the oil over moderately high heat until it is hot but not smoking, in it fry the tortillas, 1 at a time, folding them almost in half with tongs to form taco shells, for 1 minute, or until they are crisp and golden, and transfer them as they are fried with the tongs to paper towels to drain. Divide the filling among the tacos and top it with the lettuce and the radishes.

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