This recipe starts with a flavorful mixture of sautéed onions, garlic, and chili peppers, with fresh tilapia, tomatoes and cilantro. Served in a romaine lettuce wrap, this is one healthy dinner!
Ingredients
1teaspoonextra virgin olive oil
1oniondiced
1serrano pepperseeded and diced (or jalapeño pepper)
2tablespoonsminced garlic
2poundstilapia fillets
2cupsdiced tomatoes
¼cupfresh chopped cilantro
juice of 1 limeabout 2 tablespoons
¼teaspoonsalt
black pepperto taste
8large Romaine lettuce leaves
1avocadopeeled and thinly sliced
1cupred cabbageshredded
Optional:
light sour cream
*Optional ingredients not included in nutritional calculations.
Instructions
Heat a large skillet over medium heat and add the oil, onions, serrano pepper, and garlic, cooking for 2-4 minutes or until the onions begin to soften.
Add the fish to the skillet, and cook for 3-4 minutes on each side until all of the fish turns white and flakes easily with a fork.
Turn the heat down to low, and break the tilapia up with a fork or spatula in the skillet. Add the tomatoes, cilantro, lime juice, salt and pepper and gently stir together cooking an additional 3-4 minutes.
Scoop ⅓ cup of the tilapia mixture into each Romaine leaf and evenly top with the red cabbage and avocado slices. Garnish with an optional dollop of light sour cream and additional lime wedge for serving.
Each lettuce wrap is 4 ounces of tilapia, 2 tablespoons of red cabbage, and ¼ of the avocado. Serve 2 lettuce wraps with optional light sour cream, as desired.