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Butter Lettuce Wrapped Fish Tacos with Pineapple Salsa and Lime Crema

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Tacos tacos tacos….well, we’re at it again with our latest taco creation and it’s the shiz.  Our last post we brought you the pineapple salsa.  Sound familiar? If you haven’t had the chance to make it yet because you couldn’t find the right dish to pile it on, today we are bringing you that dish.  Butter lettuce wrapped fish tacos with the pineapple salsa.  Oh yeah baby, we aren’t messing around with this one!

These tacos stemmed from a trip to the grocery store, I was in the checkout line and what did I see on the end-cap just screaming my name? Tajin seasoning, the same stuff that is poured on anything and everything in Mexico.  Well duh, kind of a no brainer.  Clearly I had to pick up a bottle and get to work on creating a fun recipe. So thank you Tajin chile lime seasoning for being the brainchild behind these tacos.

So my pants were feeing a little extra tight so I thought it was probably best to skip the tortillas and serve these up in butter lettuce cups. I actually really didn’t miss the tortillas and side note…how pretty do these cute little lettuce cups look?  If you are feeling the tortillas instead of the lettuce then go ahead and sub in the tortillas.  Or you can be like me and convince yourself that since you skipped the tortillas then you should probably reward yourself with ice cream.  Yep, I did that …it happens way too often too. Probably the reason why my pants are always tight!  Note to self…for not tight pants maybe next time skip the tortillas and the ice cream.  Realistically it probably won’t happen but it’s worth a try. Right?

These tacos are so full of flavor, the pineapple salsa mixed with the chile lime flavor of the tajin seasoning is kickin.  I love the simplicity of the white fish paired with the bold flavors of the pineapple, chile and jalapeño and finished with a drizzle of lime crema to balance everything out.  Pure perfection, all wrapped up in a cute butter lettuce taco.  Yum!

 

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Butter Lettuce Wrapped Fish Tacos with Pineapple Salsa and Lime Crema
 
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Serves: 3-4
Ingredients
For the Fish:
  • 1 lb white fish like rockfish, mahi mahi, halibut, etc
  • juice of 1 lime
  • 2 Tbsp good quality olive oil
  • 1 clove garlic, pressed
  • 2 tsp Tajin seasoning - can find in most grocery stores in the hispanic section
  • ¼ tsp ground pepper
  • ¼ tsp kosher salt
  • 1 head butter lettuce, leaves separated and cleaned
For the Pineapple Salsa:
  • 1½ C fresh pineapple, chopped
  • 1 medium avocado, chopped
  • ¼ C red onion, sliced thin and chopped
  • ½ jalapeno, seeded and choppped
  • ¼ C cilantro, chopped
  • juice of 2 limes
  • pinch of kosher salt to taste
For the Lime Crema:
  • ½ C 0% plain greek yogurt
  • juice of 1 lime
  • kosher salt to taste
Instructions
  1. Cut fish against the grain into 2 inch strips. Add fish to a low bowl with 1 Tbsp olive oil and all remaining fish ingredients except for the butter lettuce. Turn to coat evenly. Allow to sit for about 15 minutes.
  2. While the fish is sitting, fold together all ingredients for the pineapple salsa in a medium bowl. Set aside.
  3. In a small bowl whisk together ingredients for lime crema and set aside.
  4. Heat a large skillet over medium heat. Add 1 Tbsp olive oil to the skillet. Add the fish, cooking each side approximately 3 minutes until cooked through.
  5. Lay butter lettuce flat on a plate, top with fish, pineapple salsa and lime crema. Add additional lime juice, cilantro and Tajin seasoning if desired.

Fish Tacos with Spicy Cilantro Lime Slaw

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Fish + Tacos = Love

We are major taco fanatics over here, and we are not shy to say that these fish tacos give us some serious bragging rights.  They are everything a ligit fish taco should be, perfectly flakey white fish, slightly spicy slaw, fresh squeezed lime juice all stuffed into a warm tortilla.

Let’s taco about it, sorry – couldn’t help it!  If you want to make the slaw ahead of time go for it, it actually gets better if it has some time to let the flavors mesh together.  The heat comes from the jalapeño that’s blended in with the greek yogurt, lime zest and juice.  Mix that with thinly sliced cabbage and cilantro and you’ve got slaw! Purple cabbage brightens up the colors of the taco, but we only had green cabbage on hand when we were making this batch. Whatever type of cabbage you use, you can’t go wrong.

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If you can get your hands on fresh rockfish, grab it, otherwise cod, snapper, mahi mahi or another type of white, mild fish is perfect. Make sure to remove any bones before you start working with the fish.  Cut the fish up into 2 inch strips, dip in egg whites and run it through the seasoned flour.  Heat a little butter/oil in a large skillet and cook the fish for about 2 minutes per side.  You can work in batches until all of the fish is cooked.

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Time to assemble the grand prize.  We prefer corn tortillas but use whatever type of tortilla you like.  Sometimes we will even skip the tortilla and make a fish taco bowl instead for a lighter option.  If you’re going the tortilla route (which is the best route) pile your fish on the tortilla, top with the spicy cilantro lime slaw and garnish with your favorite extras like cotija cheese, avocado, more fresh cilantro and an extra squeeze of lime juice.  Time to sit back and enjoy your tacos, just a hint – a cold cerveza will most definitely add to the awesomeness of these tacos!

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Fish Tacos with Spicy Cilantro Lime Slaw
 
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Serves: 4
Ingredients
For the Spicy Cilantro Lime Slaw:
  • ½ C 0% greek yogurt
  • ½ medium jalapeno, seeded and diced
  • zest of 1 lime
  • juice of 2 limes
  • 1 clove garlic, chopped
  • ½ C chopped cilantro
  • ¼ C red onion, sliced thin
  • 3 C green cabbage (can also use red)
  • ½ tsp salt
For the Fish Tacos:
  • 1 lb Rockfish or cod, cut into 2 inch pieces
  • 2 eggwhites
  • ½ C flour
  • 2 Tbsp cumin
  • 2 Tbsp chili powder
  • 1 tsp kosher salt
  • 1 Tbsp butter
  • 1 Tbsp extra virgin olive oil
  • tortillas (flour or corn)
  • Optional garnishes (crumbled cotija, cilantro, avocado, sour cream)
Instructions
For the Spicy Cilantro Lime Slaw:
  1. Using a blender or an immersion blender, blend yogurt, lime zest and juice, garlic and jalapeno until smooth. Pour into a medium bowl and add remaining ingredients, use a spatula and fold together until incorporated. Let it sit in the fridge while you prepare the fish.
For the Fish Tacos:
  1. In a low bowl crack egg, seperating the whites and whisk the whites only. On a plate add flour, cumin, chili powder and salt and mix together. Working in batches add fish to egg whites and transfer to flour mixtures, roll fish in flour mixture to coat. Set coated fish on a separate plate, continue until all of the fish is coated.
  2. Heat a large skillet over medium heat, add butter and olive oil, when it begins to bubble add the fish cooking approximately 2 minutes per side, until cooked. Once all of the fish is cooked assemble the tacos with spicy cilantro lime slaw and desired garnishes such as avocado, crumbled cotija and additional cilantro. Serve with a lime wedge on the side.