RECIPE: Fish Lettuce Wraps with Watermelon Salsa
Here at Sugar Snap Shift, our love of fish tacos borders on obsessive, so we are constantly coming up with new ways to serve this menu staple. This recipe is one of our faves, because it combines the spicy heat of jalapenos and Mexican Fiesta seasoning with the refreshing sweetness of watermelon and cool creaminess of avocado. Plus they are loaded with healthy fats, antioxidants, and detoxifying ingredients, so they’re a total win all around. Buen Provecho!
Fish Lettuce Wraps with Watermelon Salsa
2 c diced watermelon (to make it extra pretty, try a combination of red and yellow)
1 avocado, pitted and cubed
1/2 red onion, diced
Juice of 1 lime
Juice of ½ lemon
1 jalapeno pepper, diced and seeded
1/2 cup chopped fresh cilantro
1/2 teaspoon sea salt
1 1/2 tbsp EVOO
1 tbsp Frontier Seasonings Mexican Fiesta seasoning
1 lb wild cod
16 butter lettuce leaves (or romaine hearts)
optional: shredded white cabbage or cabbage/carrot slaw
Preheat oven to 375, and prepare the fish. Coat both sides of cod with ½ tbsp. EVOO and sprinkle with Mexican Fiesta seasoning and ¼ tsp sea salt. Set aside to marinate.
To make the salsa, chop, cube and dice the watermelon, avocado, onion, jalapeno and cilantro. In a medium bowl, combine all with lime juice, lemon juice, sea salt and 1 tbsp EVOO.
When oven is preheated, bake fish for about 20 minutes or until it reaches an internal temperature of 145 degrees. When fully cooked, remove from heat and use a fork to break into large chunks.
To serve, top 2 lettuce leaves with 4oz cod and top with salsa. Optional to add shredded white cabbage or cabbage/carrot slaw for extra crunch. Enjoy!