Butter Lettuce Wrapped Fish Tacos with Pineapple Salsa and Lime Crema
Author: Good Thyme Kitchen
Prep time:
Cook time:
Total time:
Serves: 3-4
Ingredients
For the Fish:
1 lb white fish like rockfish, mahi mahi, halibut, etc
juice of 1 lime
2 Tbsp good quality olive oil
1 clove garlic, pressed
2 tsp Tajin seasoning - can find in most grocery stores in the hispanic section
¼ tsp ground pepper
¼ tsp kosher salt
1 head butter lettuce, leaves separated and cleaned
For the Pineapple Salsa:
1½ C fresh pineapple, chopped
1 medium avocado, chopped
¼ C red onion, sliced thin and chopped
½ jalapeno, seeded and choppped
¼ C cilantro, chopped
juice of 2 limes
pinch of kosher salt to taste
For the Lime Crema:
½ C 0% plain greek yogurt
juice of 1 lime
kosher salt to taste
Instructions
Cut fish against the grain into 2 inch strips. Add fish to a low bowl with 1 Tbsp olive oil and all remaining fish ingredients except for the butter lettuce. Turn to coat evenly. Allow to sit for about 15 minutes.
While the fish is sitting, fold together all ingredients for the pineapple salsa in a medium bowl. Set aside.
In a small bowl whisk together ingredients for lime crema and set aside.
Heat a large skillet over medium heat. Add 1 Tbsp olive oil to the skillet. Add the fish, cooking each side approximately 3 minutes until cooked through.
Lay butter lettuce flat on a plate, top with fish, pineapple salsa and lime crema. Add additional lime juice, cilantro and Tajin seasoning if desired.
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/butter-lettuce-wrapped-fish-tacos-pineapple-salsa-lime-crema/