Tex-Mex-style Snapper Lettuce Wraps

Here’s a light and summery way to make fish tacos, where lettuce leaves replace the taco shells or corn tortillas most often used.

Recipe - Quality Foods

$Tex-Mex-style Snapper Lettuce Wraps$

Prep Time30 Minutes

Servings6

Cook Time10 Minutes

Ingredients

1 Tbsp olive oil

1 Tbsp lime juice

1 tsp ground cumin

1 tsp chili powder

1 tsp oregano

salt

and hot pepper sauce, such as Tabasco, to taste

550 grams snapper fillets

12 small to medium whole leaf lettuce leaves

1 cup fresh salsa, or to taste (see Note)

1 cup sour cream, or to taste

1 ripe avocado, cut into small cubes

6 to 8 small radishes, thinly sliced

3/4 to 1 cup fresh corn kernels (see Note)

small, fresh cilantro sprigs, to taste

Directions

Preheat oven to 425 F. Line a baking sheet with parchment paper. Cut fish fillets into about 3-inch long, 1-inch wide pieces, removing any bones you find. Set the fish in a bowl. Add the oil, juice, cumin, chili powder, oregano, salt and Tabasco (or other hot pepper sauce) and toss to coat the fish. Set the fish in a single layer on the baking sheet. Bake 10 minutes, or until cooked.

While fish cooks, set the lettuce leaves on a plate, and the salsa, sour cream, avocado, radish, corn and cilantro sprigs in bowls. When fish is cooked, let diners build the own lettuce wraps, by filling a lettuce leaf with pieces of the fish and other items.

Note: Tubs of fresh salsa are sold in our Deli Department. One shucked, medium cob of corn should yield the kernels needed here. Use a sharp knife to cut them off the cob.

30 minutes

Prep Time

10 minutes

Cook Time

Servings

Directions

Preheat oven to 425 F. Line a baking sheet with parchment paper. Cut fish fillets into about 3-inch long, 1-inch wide pieces, removing any bones you find. Set the fish in a bowl. Add the oil, juice, cumin, chili powder, oregano, salt and Tabasco (or other hot pepper sauce) and toss to coat the fish. Set the fish in a single layer on the baking sheet. Bake 10 minutes, or until cooked.

While fish cooks, set the lettuce leaves on a plate, and the salsa, sour cream, avocado, radish, corn and cilantro sprigs in bowls. When fish is cooked, let diners build the own lettuce wraps, by filling a lettuce leaf with pieces of the fish and other items.

Note: Tubs of fresh salsa are sold in our Deli Department. One shucked, medium cob of corn should yield the kernels needed here. Use a sharp knife to cut them off the cob.