Grilled Fish Lettuce Tacos with Mojito Marinade
Recipe GLPRf1323a89a3a462
Fresh grilled white fish nestled in crisp lettuce leaves and topped with a bright mojito-inspired marinade of mint, lime, orange, and cumin. Served with vibrant bell pepper and jicama strips for a light, refreshing meal that celebrates citrus and herbs.
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Ingredients
1 pound firm white fish fillets (cod, sea bass, or halibut)
1 tablespoon corn oil
1/4 cup fresh mint leaves, loosely packed
4 cloves fresh garlic, peeled
1 teaspoon ground cumin
1/3 cup fresh lime juice
1/2 cup fresh orange juice
1/2 teaspoon sugar
1 large jicama root, cut into matchstick strips
1 large red bell pepper, cut into strips
1/4 cup chopped red onion
16 large crisp lettuce leaves (Bibb, butter, or leaf lettuce)
Fresh lime wedges for serving
Directions
Separate the lettuce into 16 individual leaves, rinse gently, and pat dry. Cover and refrigerate until ready to assemble tacos.
In a blender or food processor, combine the mint leaves, garlic cloves, cumin, lime juice, orange juice, sugar, and corn oil. Pulse 6 to 8 times until the mixture is well chopped and combined but not pureed. Transfer to a bowl.
Reserve 1/4 cup of the marinade in a separate small bowl and set aside. Place the fish fillets in a large resealable plastic bag or bowl, pour the remaining marinade over the fish, and stir to coat evenly. Let marinate for 10 to 15 minutes.
In a medium bowl, combine the red bell pepper strips, jicama matchsticks, red onion, and the reserved 1/4 cup of marinade. Toss gently to coat and set aside.
Preheat your grill to medium heat (approximately 350°F). Lightly spray the grill grates with cooking spray to prevent sticking.
Remove the fish from the marinade and discard the marinade in the bag or bowl. Place the fish fillets directly on the hot grill. Cook for 2 to 3 minutes on each side, or until the fish is opaque and flakes easily when tested with a fork, reaching an internal temperature of 145°F.
Transfer the cooked fish to a plate and gently break it apart into 16 roughly equal portions.
To assemble, arrange the chilled lettuce leaves on a serving platter with the open side facing up. Divide the flaked fish evenly among the lettuce cups. Top each with a spoonful of the pepper and jicama mixture. Serve immediately with fresh lime wedges on the side.
