Fish Tacos in Lettuce \"Shells\" recipe
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Ingredients
- 1 teaspoon Cajun seasoning 1 teaspoon chili powder 1 teaspoon paprika 1 teaspoon garlic salt 1 teaspoon ground black pepper 4 (4 ounce) fillets tilapia 2 tablespoons lemon juice 12 romaine lettuce leaves ½ avocado - peeled, pitted and diced ¼ onion, minced ½ jalapeno pepper, seeded and minced 1 clove garlic, minced 1 tablespoon water 1 teaspoon dried cilantro 1 cup sliced cherry tomatoes
Nutrition Info
- 179.2 caloriescarbohydrate: 8 gcholesterol: 41.4 mgfat: 5.7 gfiber: 3.6 gprotein: 24.7 gsaturatedFat: 0.9 gservingSize: -sodium: 658.8 mgsugar: 1.2 gtransFat: : -unsaturatedFat: : -
Directions Fish Tacos in Lettuce \"Shells\"
Directions
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Preheat the oven to 400 degrees F (200 degrees C).
Combine Cajun seasoning, chili powder, paprika, garlic salt, and ground black pepper in a bowl. Sprinkle on each side of tilapia fillets, covering evenly, cover each side with lemon juice. Place fillets on a baking sheet.
Bake in the preheated oven until cooked through, 8 to 10 minutes.
Shred tilapia, place equal portions in each romaine leaf.
Blend avocado, onion, jalapeno pepper, garlic, and water together in a blender to make the avocado salsa verde. Stir in cilantro.
Top prepared tacos with salsa verde and cherry tomatoes.