Fish Taco Recipe (on Lettuce Wraps!)
Total Time: 25 minutes Serves: 4
INGREDIENTS:
1/4 purple cabbage, shredded
1 medium jicama, peeled and grated
2 red, orange, or yellow bell peppers, sliced or diced
1/2 bunch fresh cilantro, chopped
1 red onion, diced
juice of 4 limes
1 head romaine or butter lettuce, washed and separated
1 tablespoon grapeseed oil
1 1/2 pounds grouper, snapper or mahi mahi
2 teaspoons cumin
2 teaspoons garlic powder
1 teaspoon cayenne or chipotle (optional)
Avocado Cream Sauce
1/4 cup soaked cashews
1/3 cup lime juice
2 cloves garlic
1/4 teaspoon salt
1 jalapeño (optional)
water to blend
2 ripe avocados
DIRECTIONS:
Start by preparing all of the vegetables. In a medium bowl, toss the cabbage, jicama, bell peppers and cilantro. In a medium bowl, toss the vegetables with the lime juice. Set aside.
Chop the fish into bite-sized pieces and place it in a shallow dish. In a small bowl, mix together the cumin, garlic powder and cayenne or chipotle if desired. Sprinkle the spice mix evenly over the fish and set it aside to allow it to marinate while you make the Avocado Cream Sauce.
Add the cashews, lime juice, garlic, salt and jalapeño to a high-powered blender and blend well, adding only enough water to facilitate blending. Add the avocados and puree. Transfer the sauce to a serving bowl.
Heat a medium skillet over medium heat. Add the grapeseed oil and then the fish. Cover and cook 5–7 minutes, stirring every few minutes to ensure the fish is cooked on all sides. Remove the fish to a serving bowl.
To construct the tacos, start with a lettuce leaf, add fish and veggie toppings, and finish with avocado cream sauce.