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Grilled Fish Lettuce Tacos with Mojito Marinade

Grilled Fish Lettuce Tacos with Mojito Marinade

Grilled Fish Lettuce Tacos with Mojito Marinade is the absolute perfect fresh and healthy dish for summer grilling. So light and refreshing!

Course Main Course
Cuisine American
Prep Time: 20 minutes
Cook Time: 6 minutes
Inactive Time 14 minutes
Total Time: 40 minutes
Yields: 8 servings
Recipe by Tessa Arias

Ingredients

Marinade

  • 1 pound firm, white fish filets such as cod, sea bass OR halibut
  • 1/2 cup fresh orange juice
  • 1/3 cup fresh lime juice
  • 1/4 cup chopped red onion
  • 1/4 cup loosely packed fresh mint
  • 4 cloves fresh garlic, peeled
  • 1 tablespoon Mazola Corn Oil
  • 1 teaspoon Spice Islands Ground Cumin
  • 1/2 teaspoon sugar

Lettuce Tacos

  • 16 large crisp lettuce leaves such as Bibb, butter OR leaf lettuce
  • 1 large red bell pepper, cut into strips
  • 1 large jicama root, cut into matchstick strips
  • Fresh lime wedges

Directions

  1. Preheat grill to medium heat or about 350°F.
  2. Place fish in a large resealable plastic bag or mixing bowl and set aside.
  3. 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.
  4. 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.
  5. Spray grill with grill spray and preheat for direct grilling over medium heat. Remove fish from marinade and discard marinade. Grill fish for 2 to 3 minutes per side or until firm and cooked through. Transfer cooked fish onto a plate and break apart into 16 equal portions.
  6. To assemble tacos, arrange chilled lettuce “cups”, open side facing up on a serving platter. Spoon grilled fish into each lettuce cup, add pepper and jicama mixture and serve immediately with lime wedges.

Recipe Notes

Recipe courtesy Mazola Corn Oil.