Eat this: Fish Tacos (without the taco)

It’s no secret that my hubby and I have a lust for lettuce cups. If there’s a meal that can be made into ‘lettuce cup’ anything we’ll create it. Sandwiches, burgers, burritos, fajitas, and now…tacos. Not just any tacos, delicately seasoned fish tacos with homemade avocado salsa, red cabbage, and oodles of flavour. Read on if your mouth is watering!

If you’re new to the whole lettuce cup scenario, it’s basically ice berg lettuce with a meal inside. Like San Choy Bow, without the added oil, MSG, or questionable mystery meat inside (I actually LOVE San Choy Bow, especially the one at Golden Century in Chinatown. Best hangover food ever).

Anyway, this particular lettuce cup meal enjoys the fresh Westernised Mexican flavours you’d expect it to, with a piece of Ling fillet proudly marinated in fresh lime, a teeny tiny bit of burrito seasoning (watch out for that packaged stuff, it’s rammed with salt and other nasty unnecessaries), paprika, cumin, and ground coriander, then served on a bed of red cabbage; tomato, onion and avocado salsa; finely chopped kale, and a dash of curry powder salad dressing, all elegantly wrapped in a lettuce leaf. Oh man, this is so yummy.

Here’s what you need to create your lettucy delights for 2 hungry people…

1 x large piece of white fish. Either ling, snapper, or some other firm white swimmer
1 x cup of finely sliced red cabbage
1 x cup of finely sliced kale
1 x avocado
1 x tomato
1 x red onion
2 x limes
1 x teaspoon of burrito seasoning
1 x teaspoon of paprika, cumin, and ground coriander
4 x ice berg lettuce cups
1 x dash of sweet chilli sauce (optional)

And here’s what you need to do…

1. Marinate the fish in the spices, burrito seasoning, and 1 lime and set aside.

2. Now, separate your lettuce cups, wash, and leave aside to dry.

3. Next, finely dice your red onion, tomato, and avocado and mix together, throwing in some lime to taste, salt, pepper, and little bit of sweet chilli sauce if you feel like it. Bingo! Your salsa is made. Set it aside.

4. Now, finely slice your cabbage and kale and leave while you cook the fish.

5. Cook your fish for a few minutes on each side, ensuring it’s cooked through yet still yummy and tender. While it’s cooking compile your tacos so that you have your cabbage and kale at the bottom, then your salsa, and then, once cooked, your fish.

6. Drizzle with a few spoons of the world’s best salad dressing. AKA, the dressing for my curried carrot salad. You’ll find the secret to its success over here.

7. Hooray! You’re done. Now all you have to do is serve it up and dig in. Enjoy!

Here’s a visual…

Oh no! My camera was in my car and it was so delicious I ate it all before I could be bothered to run downstairs. Damn it!

Check this out instead…

Stay happy,

Yaz xx



  1. Kim · February 9, 2012

    Yum yum yum!

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