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
Preparation
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.
