Lettuce Wrap Fish Taco with Spicy Cucumber Coleslaw

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As we are progressing in our own 350 calories diet program for my husband, we are very pleased with the result as my husband is feeling much lighter in whatever he is doing and also had alter his eating habit to a light and small portions. Not only that, we have food cooked with much lesser salt and fat. This is one of our dishes we constantly eat in our diet.

My husband loves this Mexican dish and often goes to his favorite Salvadorian/Mexican restaurant for this dish at once a week. He did introduce this dish to me but I found that it is too oily even the menu said it is grilled.

So, in order to satisfy his craving, I come up with this dish and glad that he really enjoyed it as it less oily and light taste without gaining extra calories. It was a great feeling to see that your partner agreed with your cooking.

 

 

Ingredients:

4 pieces tilapia fillets, about 5oz each, marinade with olive oil, 2 tablespoons Tequila and finely minced jalapenos, salt and pepper to taste

1 head of Iceberg lettuce/Romaine/green leaf, quartered

½ avocado, peeled and sliced into 4

1 whole lime, quartered

 

Dressing:

1 small red onion, peeled and coarsely chopped

¼ cup julienned carrots and then chopped

¼ cup julienned tomatoes

½ cup thinly cut skinless, seedless cucumbers

1/8 cup finely chopped cilantros

½ tablespoon finely chopped jalapenos

½ lime juice

¼ cup mayonnaise

1/8 cup Greek yogurt (optional)

Pinch of ground cumin

 

Method:

Place all the dressing ingredients into a mixing bowl and toss it well, season with salt and pepper according to your preference. Set aside to stand for 10-12 minutes.

Heat a cast iron grill pan over medium-high heat. Brush the hot grill pan with some canola oil. Place the marinated tilapia fillets separately onto the heated grill pan. Do it in batches if you need to as you do not want to overcrowd the grilling. Turn over only once. Cook until the fillets are all opaque color and lightly brown. Cut each fillet into two halves lengthwise.

Place the quartered Iceberg lettuce on a serving plate but removed all the smaller leaves away and leave the leaves which are big enough to hold the filling and fish.

Top each of the quartered Iceberg lettuce (should be resemble like a boat) with spoonfuls of the dressing mixture and then top with half a tilapia slice. Garnish on the side with lime and some greens.

 

This entry was posted in Chindian Recipes, Fish and Seafood, Fruits and Vegetables, Mexican, Salad, Sandwiches and tagged , , , , , , , , , , , , , , , . Bookmark the permalink.

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