Easy Fish Lettuce Tacos

Ingredients

• 2 (6-ounce) cod filets, skinless (wild-caught if possible)
• 3 tablespoons extra virgin olive oil, divided
• ¼ teaspoon sea salt
• 3 tablespoons parsley, chopped
• 1 tablespoon fresh oregano, chopped
• 2 tablespoons fresh mint leaves, chopped
• 1 medium tomato, finely diced
• ⅓ cup jicama, finely diced
• 1 tablespoon capers
• 1 lime, juiced (about 2 tablespoons)
• 12 lettuce leaves (we used butter lettuce)
• ½ medium avocado, sliced thinly

Method

Step 1

Preheat the oven to 375°F. Cut the cod into bite-sized pieces and place in a bowl along with 1 tablespoon of olive oil and sea salt. Toss to coat then transfer to a parchment paper lined baking sheet and spread out evenly.

Step 2

While the oven is heating, combine the parsley, oregano, mint, tomato, jicama, and capers in a mixing bowl along with the remaining olive oil. Add the lime juice, then stir to combine to create a salsa. Set aside.

Step 3

Transfer fish into the oven and bake for 7 minutes. While the fish is in the oven, arrange the lettuce leaves (2 per taco, totaling 3 tacos per person). After the cod has baked for 7 minutes, change the setting of the oven to broil and broil for 2 minutes. Remove after 2 minutes of broiling and prepare the tacos.

Step 4

Assemble the tacos by placing 2-3 avocado slices in each lettuce wrap and top with the baked cod. Garnish with the tomato herb salsa and serve with lime wedges if desired, eat immediately.

Nutritional Information

Nutritional analysis per serving: Calories: 420, Total Fat: 27g, Saturated Fat: 4g, Cholesterol: 73mg, Sodium: 519mg, Carbohydrates: 13g, Fiber: 6g, Sugars: 5g, Protein: 33g, Net Carbs: 7g