Fish Taco Lettuce Wraps with Mango Salsa
Prep + Cook Time: 40 minutes - Servings: 2
Nutritional information per serving:
Calories: 368kcal - Protein: 28.7g - Carbohydrates: 24.5g - Fat: 19.5g
INGREDIENTS:
• 1 large head butterhead lettuce
• 450g fillet fish
• 2 Teaspoons avocado oil
• sea salt
Mango Salsa:
• 1 mango
• 1/4 cup minced red onion
• 1/4 cup chopped cilantro
• 2 Tablespoons fresh lime juice
• 1 jalapeno
• Sea salt to taste
Avocado Coconut Cream:
• 1 ripe avocado
• 1/2 cup coconut milk
• 1 Tablespoon fresh lime juice
• 1/2 Teaspoon sea salt, or to taste
METHOD:
1. Mix together all the ingredients for the mango salsa and set it aside to let the flavors meld.
2. Place all the ingredients for the avocado coconut cream in a blender and blend until smooth. Scoop the cream out of the blender and into a serving dish.
3. Preheat the grill on high heat.
4. While the grill is heating up, drizzle the fish with avocado oil and sprinkle generously with sea salt. Make sure to oil the skin on the bottom of the fillet, it keeps it from sticking to the grill.
5. Place the fish on the grill and immediately lower the heat to medium. Cook until the fish is barely done.
6. While the fish is cooking, pull the lettuce apart into individual leaves. Wash and dry it in a salad spinner.
7. When the fish is done serve it with the lettuce wraps, mango salsa, and the avocado coconut cream.
Andriana xx
Nutritional information per serving:
Calories: 368kcal - Protein: 28.7g - Carbohydrates: 24.5g - Fat: 19.5g
INGREDIENTS:
• 1 large head butterhead lettuce
• 450g fillet fish
• 2 Teaspoons avocado oil
• sea salt
Mango Salsa:
• 1 mango
• 1/4 cup minced red onion
• 1/4 cup chopped cilantro
• 2 Tablespoons fresh lime juice
• 1 jalapeno
• Sea salt to taste
Avocado Coconut Cream:
• 1 ripe avocado
• 1/2 cup coconut milk
• 1 Tablespoon fresh lime juice
• 1/2 Teaspoon sea salt, or to taste
METHOD:
1. Mix together all the ingredients for the mango salsa and set it aside to let the flavors meld.
2. Place all the ingredients for the avocado coconut cream in a blender and blend until smooth. Scoop the cream out of the blender and into a serving dish.
3. Preheat the grill on high heat.
4. While the grill is heating up, drizzle the fish with avocado oil and sprinkle generously with sea salt. Make sure to oil the skin on the bottom of the fillet, it keeps it from sticking to the grill.
5. Place the fish on the grill and immediately lower the heat to medium. Cook until the fish is barely done.
6. While the fish is cooking, pull the lettuce apart into individual leaves. Wash and dry it in a salad spinner.
7. When the fish is done serve it with the lettuce wraps, mango salsa, and the avocado coconut cream.
Andriana xx