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:

Quickview
163k Calories
13g Protein
2g Total Fat
22g Carbs
40% Health Score
Limit These
Calories
163k
8%

Fat
2g
4%

  Saturated Fat
0.28g
2%

Carbohydrates
22g
8%

  Sugar
8g
9%

Cholesterol
24mg
8%

Sodium
80mg
3%

Get Enough Of These
Protein
13g
26%

Vitamin C
80mg
98%

Vitamin A
4796IU
96%

Fiber
9g
39%

Selenium
20µg
29%

Vitamin K
23µg
23%

Potassium
791mg
23%

Manganese
0.44mg
22%

Folate
83µg
21%

Vitamin B6
0.38mg
19%

Phosphorus
189mg
19%

Magnesium
56mg
14%

Vitamin E
1mg
13%

Vitamin B1
0.19mg
13%

Iron
2mg
13%

Vitamin B2
0.18mg
11%

Vitamin B3
2mg
11%

Vitamin B12
0.52µg
9%

Calcium
74mg
7%

Copper
0.14mg
7%

Zinc
0.85mg
6%

Vitamin B5
0.5mg
5%

Vitamin D
0.51µg
3%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

White Bean Spread with Roasted Garlic
Brown Sugar Banana Bread with Pecans and Chocolate Chips
Maple Dijon Grilled Chicken
Taco Pinwheels
for Whole Wheat Summer Berry Bread with Lemon Glaze
Cranberry Pear Sauce
Blueberry Gimlet
Mandarin Orange & Almond Salad
Creamy Roasted Garlic & Mushroom Pasta
Chili-Cheese Snackers
Food Trivia

Canola oil was originally called rapeseed oil, but rechristened by the Canadian oil industry in 1978 to avoid negative connotations. 'Canola' is short for 'Canadian oil.'

Food Joke

Age is important only if you're cheese and wine.

Popular Recipes
Raw Pasta with Marinara

Happy Herbivore

Chocolate-Coconut-Peanut Butter Layered Bites

Foodnetwork

Upside-Down Mango Cake

Foodnetwork

Kale-Turkey Chopped Salad

Foodnetwork

Rhubarb Raspberry Sauce With A Kiss Of Ginger

Clean and Delicious