Grilled Fish Lettuce Tacos with Mojito Marinade
Need a dairy free and pescatarian beverage? Grilled Fish Lettuce Tacos with Mojito Marinade could be a great recipe to try. One portion of this dish contains approximately 13g of protein, 3g of fat, and a total of 138 calories. This recipe serves 8 and costs $1.91 per serving. It is a rather cheap recipe for fans of Mexican food. It is perfect for The Fourth Of July. This recipe from Handle the Heat has 36 fans. From preparation to the plate, this recipe takes around 40 minutes. If you have lime juice, lettuce leaf, fresh mint, and a few other ingredients on hand, you can make it. Taking all factors into account, this recipe earns a spoonacular score of 90%, which is outstanding. Mojito Grilled Fish Tacos with Strawberry Salsa, Melon Mojito Fish Tacos, and Mojito Lime Fish Tacos are very similar to this recipe.
Servings: 8
Preparation duration: 20 minutes
Cooking duration: 6 minutes
Ingredients:
1 pound firm, white fish filets such as cod, sea bass OR halibut
1 tablespoon Mazola Corn Oil
1/4 cup loosely packed fresh mint
4 cloves fresh garlic, peeled
1 teaspoon Spice Islands Ground Cumin
1 large jicama root, cut into matchstick strips
Marinade
Lettuce Tacos
16 large crisp lettuce leaves such as Bibb, butter OR leaf lettuce
1/3 cup fresh lime juice
Fresh lime wedges
1/2 cup fresh orange juice
1 large red bell pepper, cut into strips
1/4 cup chopped red onion
1/2 teaspoon sugar
Equipment:
grill
mixing bowl
ziploc bags
food processor
blender
bowl
Cooking instruction summary:
Preheat grill to medium heat or about 350°F.Place fish in a large resealable plastic bag or mixing bowl and set aside.Combine marinade ingredients in a blender or food processor and pulse 6 to 8 times or until well chopped. Reserve 1/4 cup of the marinade in a small bowl and set aside. Pour remaining marinade over fish, stir to coat and set aside to marinate for 10 to 15 minutes.Separate lettuce into 16 large leaves. Rinse and pat dry; cover and chill until ready to serve. Combine pepper strips, jicama and reserved marinade in a bowl and stir to coat.Spray grill with grill spray and preheat for direct grilling over medium heat. Remove fish from marinade and discard marinade. Grill fish for 2 to 3 minutes per side or until firm and cooked through. Transfer cooked fish onto a plate and break apart into 16 equal portions.To assemble tacos, arrange chilled lettuce “cups”, open side facing up on a serving platter. Spoon grilled fish into each lettuce cup, add pepper and jicama mixture and serve immediately with lime wedges.
Step by step:
1. Preheat grill to medium heat or about 350°F.
2. Place fish in a large resealable plastic bag or mixing bowl and set aside.
3. Combine marinade ingredients in a blender or food processor and pulse 6 to 8 times or until well chopped. Reserve 1/4 cup of the marinade in a small bowl and set aside.
4. Pour remaining marinade over fish, stir to coat and set aside to marinate for 10 to 15 minutes.Separate lettuce into 16 large leaves. Rinse and pat dry; cover and chill until ready to serve.
5. Combine pepper strips, jicama and reserved marinade in a bowl and stir to coat.Spray grill with grill spray and preheat for direct grilling over medium heat.
6. Remove fish from marinade and discard marinade. Grill fish for 2 to 3 minutes per side or until firm and cooked through.
7. Transfer cooked fish onto a plate and break apart into 16 equal portions.To assemble tacos, arrange chilled lettuce “cups”, open side facing up on a serving platter. Spoon grilled fish into each lettuce cup, add pepper and jicama mixture and serve immediately with lime wedges.
Nutrition Information:
covered percent of daily need
