I’m not sure why it took me so long to think of using leftover grilled fish to make fish tacos, but a few days ago when I revisited the recipe for Grilled Halibut with Cumin and Lime, I realized how that cumin-and-lime-marinated halibut would work so perfectly in fish tacos. The following day I experimented and came up with these Lettuce Wrap Fish Tacos that I thought were just a perfect lunch.
My brother Rand was at my house the day I made these (helping me with an exciting change in my life) and he loved the fish tacos just as much as I did. If you don’t have any leftover grilled fish, check the recipe for instructions on how to cook some fish just to make these tasty fish tacos.
I wanted to reheat the fish without drying it out, so I put it on a piece of foil and sprinkled about 1 tablespoon of water over the fish pieces.
Then wrap the fish tightly in foil and heat in a preheated 400F/200C oven for 10 minutes. (If you don’t have leftover fish, I would followed cooking directions for Spice Rubbed and Roasted Fish Filets, rubbing the fish with some olive oil and sprinkling with a little cumin and lime juice before you cook it.
Thinly slice and chop 1/4 head green cabbage and 1/8 head red cabbage.
Here’s where I got distracted talking with my brother and forgot to take a photo of the spicy dressing/sauce that I made for the fish tacos! I’ll add that photo when I make this again, which will be soon. Toss the chopped cabbage with a little chopped cilantro, some sliced green onions, and about half the dressing.
When the fish is reheated (or cooked, if you’re cooking fish just for this), use two forks to shred it into bite-sized pieces.
Use the large, out leaves of a head of romaine lettuce, and fill each leaf with shredded fish.
On top of the shredded fish put some of the spicy cabbage slaw and top with sliced (or diced) avocado. Serve with extra sauce to drizzle over top if desired.
Lettuce Wrap Fish Tacos with Spicy Cabbage Slaw and Avocado
(Makes 4 fish tacos; recipe created by Kalyn.)
2 pieces leftover grilled fish or 2 fish filets
1/4 cup fat-free Greek yogurt
1/4 cup mayo
1/4 cup buttermilk
2 T fresh lime juice
1 tsp. Green Tabasco Sauce (or other hot sauce)
generous pinch of ground cumin
1/4 head green cabbage (2 cups thinly sliced and chopped cabbage)
1/8 head red cabbage (1 cup thinly sliced and chopped cabbage)
1/2 cup chopped fresh cilantro (optional, but good if you like cilantro)
1/4 cup thinly sliced green onion
4 large lettuce leaves such as Romaine, Iceberg, or Green Leaf lettuce
1 avocado, thinly sliced or chopped (optional)
additional lime wedges for serving (optional)
additional lime juice and ground cumin if needed to cook fish for this recipe
Fish Cooking Instructions:
(If you don’t have leftover grilled fish, take fish out of the fridge and let it come to room temperature while you preheat the oven or toaster oven to 400F/200C. Rub each piece of fish with olive oil, sprinkle with some fresh lime juice and a little ground cumin and roast about ten minutes, or until fish is firm but not hard to the touch. See the cooking instructions for Spice Rubbed and Roasted Fish Filets for more about cooking roasted fish.)
Take leftover grilled fish out of the refrigerator and let it come to room temperature while you preheat oven or toaster oven to 400F/200C. Place fish filets on a piece of foil and sprinkle with 1 tablespoon water, then wrap the fish in foil and heat in the oven for 10 minutes.
While fish re-heats (or cooks) whisk together Greek yogurt, mayo, buttermilk, lime juice, Green Tabasco, and cumin to make the dressing/sauce. Thinly slice and chop the cabbage. Chop cilantro and thinly slice green onions. Put the shredded cabbage, cilantro, and green onion into a bowl and toss with about half the dressing/sauce, just enough that the cabbage slaw is moistened. Put the rest of the dressing/sauce into a small bowl.
Take off four large outer lettuce leaves, trim the stem end, and wash/dry in salad spinner (or wash and dry with paper towels.) Shred the hot fish apart using two forks so you have bite-sized pieces of fish. Fill each lettuce leaf with fish, top with cabbage slaw and sliced avocados. Serve with the extra dressing/sauce to drizzle over fish tacos and lime wedges to squeeze over as desired.
If you’re only eating part of this, I would keep the dressing/sauce and chopped cabbage mixture separate and combine it right before using. You could also wash and chop the lettuce and combine these same ingredients to make a delicious salad.
This recipe is loaded with healthful low-carb ingredients, making it a great choice for any phase of the South Beach Diet and other low-carb eating plans. For phase 2 or 3, you could skip the lettuce and make fish tacos using small whole wheat flour tortillas. (Don’t use corn tortillas if you’re making this for the South Beach Diet.)
I chose the South Beach Diet to manage my weight partly so I wouldn’t have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.
More Lettuce Wrap Ideas You Might Like:
(Recipes from other blogs not always South Beach Diet friendly; check ingredients.)