Butter Lettuce Wrapped Fish Tacos with Pineapple Salsa and Lime Crema
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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
  1. 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.
  2. While the fish is sitting, fold together all ingredients for the pineapple salsa in a medium bowl. Set aside.
  3. In a small bowl whisk together ingredients for lime crema and set aside.
  4. 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.
  5. 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/