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Vera Cruz-Style Fish Lettuce Wraps
Print Recipe
Forget the carbs and make Vera Cruz-style fish lettuce wraps! Mahi, fresh vegetables and hot spices make this a tangy dish!
Course
dinner
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Servings
8
wraps
Calories
79
Author
Cheryl Najafi
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:
79
kcal
|
Carbohydrates:
4
g
|
Protein:
4
g
|
Fat:
6
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
4
g
|
Cholesterol:
10
mg
|
Sodium:
222
mg
|
Potassium:
223
mg
|
Fiber:
2
g
|
Sugar:
2
g
|
Vitamin A:
864
IU
|
Vitamin C:
14
mg
|
Calcium:
25
mg
|
Iron:
1
mg