Vera Cruz-Style Fish Lettuce Wraps
Forget the carbs and make Vera Cruz-style fish lettuce wraps! Mahi, fresh vegetables and hot spices make this a tangy dish!
Ingredients
- 4 oz mahi-mahi fillets about 4 each
- 2 tsp chili powder
- 2 tsp cumin
- 2 tsp cayenne pepper
- yellow onion diced
- 2 cloves garlic chopped
- 2 jalapeños diced
- 1 lime halved
- 3 tomatoes diced
- 3/4 cup green olives diced
- large iceberg lettuce leaves to use as wraps
- 2 Tbsp olive oil
Instructions
- Rinse mahi fillets and pat dry. Cut filets into 2 oz servings (about 8 pieces total).
- Combine chili powder, cumin, and cayenne pepper in small bowl.
- Rub fish with spices cover and refrigerate for at least an hour.
- Preheat oven to 350 degrees.
- Heat 1 Tbsp olive oil in large pan over medium-high heat. Add onions, garlic, and jalapeños and sauté 3-4 minutes (until soft).
- Add diced tomatoes and green olives and continue cooking for 2 minutes more.
- Place cooked veggies to 9″ x 11″ pan, set aside.
- Add 1 Tbsp olive oil to same pan; return to heat. Sear fish until each side is browned (about 1 min per side).
- Place fish on top of vegetables. Squeeze juice from 1 lime over fish. Bake 15 minutes.
- Remove fish, slice into strips; place in serving bowl.
- Remove veggies; place in serving bowl.
- Assemble taco by adding desired amount of fish and veggies on lettuce leaf
- top with spicy homemade salsa or pico de gallo.
Notes
To avoid contamination, don’t forget to use a clean plate or platter when taking food off the grill.
Nutrition
Calories: 79kcal | Carbohydrates: 4g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 10mg | Sodium: 222mg | Potassium: 223mg | Fiber: 2g | Sugar: 2g | Vitamin A: 864IU | Vitamin C: 14mg | Calcium: 25mg | Iron: 1mg