Serves 4
505 cal · 35 min
Fiesta Lettuce Wraps and Pepper Boats
Recipe GLPR6e529d71334650
A vibrant, interactive build-your-own meal featuring seasoned tilapia, fluffy brown rice, and a fresh salsa fresca served alongside crisp lettuce wraps and roasted mini bell pepper boats. Guests customize their plates with lime-kissed rice, flaked fish, zesty salsa, and a touch of sour cream for a light, festive dinner.
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Ingredients
6 sweet mini bell peppers
8 large lettuce leaves (butter lettuce or romaine)
1 cup instant brown rice, dry
1 pound fresh or thawed tilapia filets
2 teaspoons Southwest chipotle seasoning, sodium-free
2 tablespoons canola oil, divided
1/4 teaspoon salt (for rice)
2 limes, divided
1/4 cup reduced-fat sour cream
1/2 cup frozen or no-salt-added canned corn
1 medium tomato
1 small onion
1 clove garlic, minced
1 jalapeño pepper, minced
1/4 teaspoon salt (for salsa fresca)
Directions
Slice the mini bell peppers in half lengthwise, removing the seeds and stems. Set aside.
Prepare a large serving platter by arranging the lettuce leaves and 8 pepper halves.
Prepare the brown rice according to the package directions. Once cooked, stir in the remaining 1/2 tablespoon of canola oil, juice from one lime, and 1/4 teaspoon salt. Transfer to a serving bowl.
While rice cooks, make the salsa fresca: dice the remaining 2 pepper halves, the tomato, and the small onion into small pieces. Place in a bowl with the corn, minced garlic, minced jalapeño, and 1/4 teaspoon salt. Mix gently and set aside.
Pat the tilapia filets dry with paper towels. Season both sides of each filet evenly with the Southwest chipotle seasoning.
Heat 1 1/2 tablespoons of canola oil in a large nonstick skillet over medium-high heat until shimmering.
Carefully place the seasoned tilapia filets in the hot skillet. Cook for 3 minutes on the first side without moving them. Flip gently and cook for another 3 minutes on the second side, until the fish is opaque throughout and flakes easily with a fork (internal temperature should reach 145°F). Transfer the flaked fish to a serving dish.
Cut the remaining lime into 8 wedges for serving.
Arrange all components on the table: the platter with lettuce and pepper boats, the lime-infused rice, the flaked tilapia, the salsa fresca, the reduced-fat sour cream, and the lime wedges. Allow each diner to build their own lettuce wraps and pepper boats by filling them with rice, fish, salsa, a dollop of sour cream, and a squeeze of lime.
