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Epicurious

Paco’s Fish Tacos in Lettuce Wraps

Better than burritos and tacos, these wraps have crunch and the lettuce lets the flavors of the fillings shine through.

Recipe information

  • Yield

    4 servings

Ingredients

Cooking spray
2 pounds halibut or grouper fillets
Salt and freshly ground black pepper
Bibb or green leaf lettuce leaves, for wrapping
1 jalapeño, seeded and chopped
1 cup cilantro leaves (stems removed)
3 sprigs fresh mint
3 tablespoons grainy mustard
2 tablespoons red wine vinegar
1/4 cup extra-virgin olive oil (EVOO) (eyeball it)
1 lime
Hot sauce, such as Tabasco
1/2 red onion, finely chopped

Preparation

  1. Step 1

    Heat a grill pan or nonstick skillet over high heat. Spray the pan with cooking spray. Place the fish on the grill pan, season with salt and pepper, and cook for 5 minutes on each side, or until opaque. Transfer to a serving plate.

    Step 2

    Arrange the lettuce leaves on a platter. Place the jalapeño in a food processor with the cilantro, mint, mustard, and vinegar. Turn on the processor and stream in the EVOO, then season the sauce with salt and pepper.

    Step 3

    Break the fish into chunks and squeeze lime juice over the fish. Add a few dashes of hot sauce.

    Step 4

    Pile the fish in lettuce leaves and top each “taco” with the jalapeño cilantro sauce and chopped red onions.

Rachael Ray's 30-Minute Get Real Meals
TagsWrapHalibutFishSeafoodLettuceLeafy GreensVegetableCilantroHerbs & SpicesMainDinnerKetoDairy FreeNut Free30 Minutes or LessSearFood ProcessorCookbooks
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