Say it ain’t so! Summer is coming to and end and the brisk temps of fall are just around the corner. I felt it strongly yesterday as I left work and felt chillier air blowing against my face. I even put socks on when I got home! Well, I’m not quite ready for the fall foods and still wanted something summery and light. Enter Tilapia! I was going to make tacos however with hubby still doing Atkins, he wasn’t too keen on the taco shell. I found something that works for both of us; lettuce!! Although the seasoning was more taco-ish, I preferred to wrap mine up so they became tilapia lettuce wraps.
Call ’em tacos, call ’em wraps… either way they are light and delicious. The tender flakiness of tilapia makes it such a versatile fish to cook with. A lot of folks think it’s rather bland, but I think it’s a blank canvas to season to your hearts delight and make it truly your own creation. That’s what I did here and hubby loved it.
Tilapia Lettuce Wraps
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic (chopped)
- 4 Small tilapia filets
- juice of one lime
- 1 1/2 tablespoon Two Snooty Chefs Oaxaca Mole
- 4 Large iceburg lettuce leaves
|In a medium sauce pan, add the olive oil and heat on medium|
|Add the garlic and cook until fragrant. Add the tilapia and top with lime juice and half the seasoning. Cook for 3 minutes, then flip. Sprinkle the remaining mole seasoning and cook for an additional 3 minutes. Remove to a bowl and shred the tilapia.|
|Layer the tilapia on the lettuce leaves, wrap and eat.|
Winner, winner, fishy dinner! I found myself enjoying my wrap/taco. We just left the lettuce on a platter and the fish in a bowl and did the “build it yourself” dinner. I think the kids would love this one too since they can assemble their own wrap. May even be a good way to get them to enjoy lettuce too. Either way, it was a light dinner perfect for the waning summer evenings. Just add a glass of sweet tea or a light crisp white wine and it’s perfect!
Now, if you don’t have Two Snooty Chef’s Oaxaca Mole, you should go get some. Since you want to make it tonight (and you know you do), you can use a store bought mole sauce, just don’t use too much. Or, find another mole seasoning in the hispanic aisle of your grocery store.