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Loaded Lettuce-Wrapped Fish Tacos

Serves: Makes 4 tacos Prep Time: 30 Minutes

Loaded Lettuce Fish Tacos + Nectarine Jalepeno Guacamole and Garlic Veggies

We love these spicy fish tacos! Along with the recipe for fish tacos, we’re also sharing Nectarine Jalapeno Guacamole as one of our toppings. The nectarine and jalapeno balance each other out perfectly, adding a spicy/sweet element and satisfying crunch to the guacamole. Bonus – you probably won’t need it all for this recipe, which means leftovers!

We wanted to make a fish taco recipe that was delicious and satisfying, but with more nutritional punch compared to ones you might find at restaurants – often fish is battered and fried, served with white or corn tortillas and slightly lacking in the vegetable department! The fish in these tacos is baked with spices, and the romaine wraps with garlic veggies add tons of fresh vegetables to this meal! On top of that, guacamole adds tons of healthy fats from avocado to this meal.

We enjoyed topped our tacos with salsa and enjoyed them with a side of sweet potatoes, but these would also be great with quinoa, brown rice, tortilla chips or an ear of corn!

Ingredients:

Fish Tacos

1 fillet fresh Halibut (about 200g)
1 tsp cumin
1 tsp Garlic powder
½-1 tsp Cayenne pepper (more for more spice!)
1 ½ tsp smoked paprika
Juice of 1 lime
4 large leaves Romaine lettuce
Pinch salt and pepper

Garlic Veggies

1 cup red cabbage, shredded
1 cup mushrooms, sliced
2 cloves garlic, minced
1 tsp olive oil
Pinch salt and pepper

Guacamole

½ nectarine, cut into fine pieces
1 jalapeño pepper, cut into small pieces (make sure to remove pith and seeds)
1 avocado
Juice of 1 lime

Directions:

Fish Tacos

  1. Pre-heat oven to 350o
  2. In a small bowl, mix together spices, salt and pepper, and lime juice.
  3. Cut halibut fillet into small strips, about 8.
  4. Coat each halibut strip in spice mixture and lay on a baking sheet. Bake at 350oF for 20 minutes.
  5. Take this time to prepare your guacamole and veggies.
  6. Wash and dry 4 romaine lettuce leaves.
  7. Fill with prepared veggies, guacamole, and fish strips (about 2 per taco). Top with Salsa if desired.

Nectarine-Jalapeño Guacamole

  1. Smash ¾ of the avocado using a fork or whisk with lime juice until almost smooth. Dice the remaining ¼ avocado in small pieces and mix in, leaving some chunks.
  2. Mix in nectarine and jalapeño pepper pieces. Set aside.

Garlic Veggies

  1. Add oil and garlic cloves to a pan over medium heat. Once garlic is fragrant (3-5 minutes), add veggies along with 2-3 tbsp. water.
  2. Sautee over medium-high heat until vegetables are cooked. Add salt and/or pepper to taste. Set aside.

Nutrition Information

For 2 Tacos (without guacamole and without sweet potato)

Calories: 165 / Fat 5.2g (Saturated Fat 0.7g, Trans Fat 0g) / Sodium 65.6mg / Carbohydrate 10.1g (Fibre 2.5g, Sugars 2.9g) / Protein 21.2g

For ¼ Guacamole Recipe:

Calories 92 / Fat 7.5g (Saturated Fat 1.1g, Trans Fat 0g) Sodium 3.8mg / Carbohydrate 7.3g (Fibre 3.8g, Sugars 2.0g) Protein 1.3g

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We’re a team of devoted dietitians who embrace the science behind healthy eating, and the crucial role your own body chemistry plays. When you need to know what eating well means to you, we’ll provide the what, why and how.

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