Grilled Fish Lettuce Tacos with Mojito Marinade Recipe
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Yield:
8 servings (2 tacos per serving)
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Total Time:
41 mins
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Prep Time:
20 mins
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Cook Time:
21 mins
Ingredients
- 1 pound firm, white fish filets such as cod
- Marinade
- 1/2 cup fresh orange juice
- 1/3 cup fresh lime juice
- 1/4 cup chopped onion
- 1/4 cup loosely packed fresh mint
- 4 cloves fresh garlic
- 1 tablespoon Mazola® Corn Oil
- 1 teaspoon ground cumin seed
- Lettuce Tacos
- 16 large crisp lettuce leaves such as Bibb, butter OR leaf lettuce
- 1-1/2 cups red and yellow bell pepper strips
- 1-1/2 cups jicama cut into matchstick strips
- Fresh lime wedges
- As needed grill spray
Instructions
- Step 1) Preheat grill to medium heat or about 350°F.
- Step 2) Place fish in a large resealable plastic bag or mixing bowl and set aside.
- Step 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. Pour remaining marinade over fish, stir to coat and set aside to marinate for 10 to 15 minutes.
- Step 4) 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.
- Step 5) Spray grill with grill spray. Remove fish from marinade and discard marinade. Grill fish over Medium Direct heat for 2 to 4 minutes per side or until cooked through and fish flakes with a fork. Transfer cooked fish onto a plate and break apart into 16 equal portions.
- Step 6) To assemble tacos, arrange chilled lettuce “cups”, open side facing up on a serving platter. Spoon grilled fish into each lettuce cup, add pepper/jicama mixture and serve immediately with lime wedges.
