Grilled Fish Lettuce Wrapped Tacos
In its simplest form, a taco is a flour or corn tortilla wrapped around a filling. The “taco de pescado,” the fish taco, which originated in Baja California in Mexico, was sold by street vendors and gradually migrated to Southern California with the surfers, who had been in Baja looking for the perfect wave. Ralph Rubio, a San Diego surfer and fan of the Baja fish taco, opened a street stand serving fish tacos. To date, his 160 restaurants have now served more than 50 million tacos. He knew a winner when he tasted one.
This recipe – also a winner – is the ultimate recipe for grilled fish tacos. In this healthier, grilled version, the guacamole is enriched with low-fat sour cream and flavored with sliced jalapenos, red onion, and cilantro. The crispy, tangy slaw is made by tossing cabbage with an instant lime vinaigrette. Large romaine lettuce leaves are substituted for flour tortillas for those on a low-starch diet.
Sucrose and starch tolerance vary. Individuals may need to modify the recipe to meet personal diet goals.
- 2 Hass avocados halved, pitted and peeled
- ¼ cup low-fat sour cream or Greek yogurt
- 1 small jalapeno, seeded and thinly sliced
- 2 tablespoons minced red onion (as tolerated)
- 2 tablespoons chopped cilantro
- 5 tablespoons fresh lime juice
- Kosher salt and freshly ground pepper
- 1 small head of cabbage, shredded (4 cups)
- 2 tablespoons vegetable oil, plus more for brushing
- 2 pounds thick red snapper fillets
- Large romaine or other type of lettuce leaves
- 2 medium tomatoes, thinly sliced
- Hot sauce, for serving
- Lime wedges, for serving
- Light a grill. In a medium bowl, mash the avocados and mix with sour cream, jalapeno, red onion, cilantro, and 3 tablespoons of the lime juice. Season the guacamole with salt and pepper, and press a piece of plastic wrap directly onto the surface of the guacamole.
- In a large bowl, toss the cabbage with the 2 tablespoons of vegetable oil and the remaining 2 tablespoons of lime juice. Season with salt and pepper.
- Brush the fish with oil and season with salt and pepper. Grill over moderately high heat until lightly charred and cooked through, about 10 minutes. Transfer the fish to a platter.
- To assemble each taco, spread a dollop of guacamole on a lettuce leaf. Top with a piece of fish, a few tomato slices, and a large spoonful of the cabbage slaw. Serve with the hot sauce and lime wedges.
Recipe adapted from: Food and Wine at http://www.foodandwine.com/recipes/fish-tacos-creamy-lime-guacamole-and-cabbage-slaw
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