Fish Tacos in Lettuce \"Shells\" recipe

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Ingredients

1 teaspoon Cajun seasoning
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon garlic salt
1 teaspoon ground black pepper
4 (4 ounce) fillets tilapia
2 tablespoons lemon juice
12 romaine lettuce leaves
½ avocado - peeled, pitted and diced
¼ onion, minced
½ jalapeno pepper, seeded and minced
1 clove garlic, minced
1 tablespoon water
1 teaspoon dried cilantro
1 cup sliced cherry tomatoes

Nutrition Info

179.2 calories
carbohydrate: 8 g
cholesterol: 41.4 mg
fat: 5.7 g
fiber: 3.6 g
protein: 24.7 g
saturatedFat: 0.9 g
servingSize: -
sodium: 658.8 mg
sugar: 1.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C).

  2. 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.

  3. Bake in the preheated oven until cooked through, 8 to 10 minutes.

  4. Shred tilapia, place equal portions in each romaine leaf.

  5. Blend avocado, onion, jalapeno pepper, garlic, and water together in a blender to make the avocado salsa verde. Stir in cilantro.

  6. Top prepared tacos with salsa verde and cherry tomatoes.

Recipe Yield

12 tacos

Recipe Note

Baked tilapia, flaked and placed in romaine lettuce leaves with tomatoes, cilantro, and avocado salsa verde.

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