Pacos Fish Tacos In Lettuce Wraps Recipes

PACO'S FISH TACOS IN LETTUCE WRAPS

Steps:

• Heat grill pan or nonstick skillet over high heat. Spray the pan with cooking spray. Place fish on grill, season with salt and pepper and cook 5 minutes on each side, until opaque. Arrange lettuce leaves on a platter. Place jalapeno in a food processor with cilantro, mint, mustard and vinegar. Turn processor on and stream in oil. Season sauce with salt and pepper. Take the fish off grill and place on a serving plate. Break the fish into chunks and squeeze lime juice over fish. Add a few dashes hot sauce to the fish. Pile fish in lettuce leaves and top with sauce and chopped red onions.

PACO'S FISH TACOS IN LETTUCE WRAPS

Steps:

• Heat a grill pan or nonstick skillet over high heat.
• Spray the pan with cooking spray; place fish on the grill pan; season to taste with salt and pepper.
• Cook fish 5 minutes on each side or until opaque; transfer to a serving plate.
• Arrange the lettuce leaves on a platter.
• Place the jalapeno in a food processor along with the cilantro, mint, mustard, and vinegar; turn the processor on and stream in the olive oil; season this sauce with salt and pepper.
• Break the fish into chunks and squeeze lime juice over fish; add a few dashes of hot sauce.
• Pile the fish in lettuce leaves and top each "taco" with the jalapeno cilantro sauce and chopped red onions; wrap up and eat.

LETTUCE WRAP FISH TACOS

Steps:

• For the batter - Combine all dry ingredients together in a bowl deep enough to cover the fish once placed in it. Whisk the egg in a separate bowl and add it to the dry ingredients. Add the water slowly, as needed, until the batter is loose enough to work with but still thick enough to cover the fish when coated. (It should cover a spoon when held in the air, but not much batter should be dripping off of the spoon.).
• For frying the fish - add the canola oil to a deep pot (2-3 inches of oil) and set it to medium-high heat. Let the oil preheat for about 5 minutes. Slice each tilapia fillet in thirds (or whatever size you think makes sense for a taco) and drop it into the batter. Make sure the fish pieces are fully covered in batter. Place fish gently into the frying pot to avoid oil splatter; do not overcrowd the pot. After about 4 minutes or until golden brown, flip the fish. After golden brown on both sides and about 10 minutes in the pot, rest the fish on paper towel to dry. Turn the heat down to medium and repeat the batter/frying/drying process.
• For the red pepper pesto - In a blender, add solid ingredients first: garlic cloves, roasted red peppers, fresh basil. Add wet ingredients next: greek yogurt, olive oil. Blend at medium speed to incorporate. Add dry ingredients last: pepper and cheese. Blend at medium speed until combined. Taste and season with more pepper as needed.
• To assemble - layer two pieces of lettuce for each taco to help give it a solid base. Add 2-3 small pieces of fish per taco, and 3-4 slices of avocado per taco. Drizzle the red pepper pesto on top and hold each taco together with toothpicks for easy handling.

FISH TACOS IN LETTUCE "SHELLS"

Steps:

• 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.

PACO'S FISH TACOS IN LETTUCE WRAPS

Steps:

• Heat a grill pan or nonstick skillet over high heat. Spray the pan with cooking spray. Place the fish on the grill pan, season with salt and pepper, and cook for 5 minutes on each side, or until opaque. Transfer to a serving plate.
• Arrange the lettuce leaves on a platter. Place the jalapeño in a food processor with the cilantro, mint, mustard, and vinegar. Turn on the processor and stream in the EVOO, then season the sauce with salt and pepper.
• Break the fish into chunks and squeeze lime juice over the fish. Add a few dashes of hot sauce.
• Pile the fish in lettuce leaves and top each "taco" with the jalapeño cilantro sauce and chopped red onions.

CALIFORNIA FISH LETTUCE WRAPS

Steps:

• Heat charcoal or gas grill.
• In medium bowl, toss Pico de Gallo ingredients. Set aside.
• In blender, place Avocado Aioli ingredients. Cover; blend until thoroughly combined. Set aside.
• Rub fish with olive oil and 1/2 teaspoon salt. Place fish on grill over medium heat (if fish fillets have skin, place skin side down). Cover grill; cook 8 to 12 minutes, turning once, until fish flakes easily with fork. Transfer to plate to cool slightly, then flake fish with fork, removing skin as needed.
• To assemble, divide fish, cabbage and pico de gallo evenly between lettuce leaf taco shells. Top with avocado aioli. Serve immediately.

LETTUCE WRAP TACOS

Steps:

• Heat olive oil in a large skillet. Add onion; cook and stir until translucent, about 5 minutes. Add garlic; cook and stir until fragrant, about 2 minutes.
• Stir garbanzo beans, taco seasoning, and cumin into the skillet. Pour in chicken broth and cover. Bring to a boil; reduce heat to low and simmer until soft, about 10 minutes. Mash mixture with potato masher. Season with salt and pepper.
• Pull lettuce "cups" out of the center of each half. Fill with garbanzo bean mixture. Top with avocado, tomato, and olives.