Tex-Mex-style Snapper Lettuce Wraps
Here’s a light and summery way to make fish tacos, where lettuce leaves replace the taco shells or corn tortillas most often used.
Recipe - View Royal
Tex-Mex-style Snapper Lettuce Wraps
Prep Time30 Minutes
Servings6
Cook Time10 Minutes
0Ingredients
1 Tbsp olive oil
1 Tbsp lime juice
1 tsp ground cumin
1 tsp chili powder
1 tsp oregano
salt
and hot pepper sauce, such as Tabasco, to taste
550 grams snapper fillets
12 small to medium whole leaf lettuce leaves
1 cup fresh salsa, or to taste (see Note)
1 cup sour cream, or to taste
1 ripe avocado, cut into small cubes
6 to 8 small radishes, thinly sliced
3/4 to 1 cup fresh corn kernels (see Note)
small, fresh cilantro sprigs, to taste
Directions
- Preheat oven to 425 F. Line a baking sheet with parchment paper. Cut fish fillets into about 3-inch long, 1-inch wide pieces, removing any bones you find. Set the fish in a bowl. Add the oil, juice, cumin, chili powder, oregano, salt and Tabasco (or other hot pepper sauce) and toss to coat the fish. Set the fish in a single layer on the baking sheet. Bake 10 minutes, or until cooked.
- While fish cooks, set the lettuce leaves on a plate, and the salsa, sour cream, avocado, radish, corn and cilantro sprigs in bowls. When fish is cooked, let diners build the own lettuce wraps, by filling a lettuce leaf with pieces of the fish and other items.
Note: Tubs of fresh salsa are sold in our Deli Department. One shucked, medium cob of corn should yield the kernels needed here. Use a sharp knife to cut them off the cob.
30 minutes
Prep Time
10 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Western Family - Pure Olive Oil, 250 Millilitre
$8.99$3.60/100ml
ReaLime - Lime Juice Squeezers, 125 Millilitre
$2.19$1.75/100ml
Western Family - Cumin - Ground, 97 Gram
$5.49$5.66/100g
Western Family - Chili Powder, 155 Gram
$5.99$3.86/100g
Western Family - Oregano Leaves, 32 Gram
$3.99$12.47/100g
Windsor - Salt & Pepper Shakers, 155 Gram
$5.99 was $6.49$3.86/100g
Tabasco - Pepper Sauce Original, 57 Millilitre
$4.39$7.70/100ml
Snapper - Fresh Pacific Snapper, 175 Gram
Flyer Sale
$2.96 avg/ea was $3.83 avg/ea$1.69/100g
Lettuce - Green Leaf, Fresh, 1 Each
$3.29
Fresh is Best - Medium Salsa, 375 Millilitre
$6.69$1.78/100ml
Dairyland - Sour Cream Light 5% M.F., 500 Millilitre
$4.79$0.96/100ml
Avocados - Ripe, Fresh, 1 Each
Flyer Sale
3 for $6
$2.00 was $2.49
Radishes - Red, Bunch, 1 Each
$2.29
Western Family - Whole Kernel Corn, 341 Millilitre
2 for $4
$2.00 was $2.29$0.59/100ml
Cilantro - Fresh, Bunch, 1 Each
$2.49
Directions
- Preheat oven to 425 F. Line a baking sheet with parchment paper. Cut fish fillets into about 3-inch long, 1-inch wide pieces, removing any bones you find. Set the fish in a bowl. Add the oil, juice, cumin, chili powder, oregano, salt and Tabasco (or other hot pepper sauce) and toss to coat the fish. Set the fish in a single layer on the baking sheet. Bake 10 minutes, or until cooked.
- While fish cooks, set the lettuce leaves on a plate, and the salsa, sour cream, avocado, radish, corn and cilantro sprigs in bowls. When fish is cooked, let diners build the own lettuce wraps, by filling a lettuce leaf with pieces of the fish and other items.
Note: Tubs of fresh salsa are sold in our Deli Department. One shucked, medium cob of corn should yield the kernels needed here. Use a sharp knife to cut them off the cob.