Grilled Fish Lettuce Tacos with Mojito Marinade
8 servings (2 tacos per serving)
- 1 pound firm white fish filets such as cod
- 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
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. 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.
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.