Butter Lettuce Fish Tacos with Spicy Apple Slaw
- Vegetable oil cooking spray
- 6 to 8 ounces whitefish
- 6 butter lettuce leaves
- ½ avocado, pitted, peeled, and mashed
- ½ apple, chopped
- 1 cup shredded cabbage
- 1 bundled green onions (scallions), white and green parts, chopped
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh lime juice
- 1 tablespoon olive oil
- Sea salt, to taste
- Garlic powder, to taste
- Chipotle pepper, to taste
To make the butter lettuce fish tacos: Spray a small skillet with the cooking spray. Add the fish and sauté over medium heat, covered, for about 3 minutes on each side.
Meanwhile, to make the spicy apple slaw: In a small bowl, mix together the apple, cabbage, and scallions. Set aside.
To make the dressing: In a small bowl, mix together all the ingredients.
Toss the apple slaw with the dressing. Refrigerate for a short while to let the flavors mingle.
Double the lettuce leaves on a plate to create three taco wrappers. Spread the leaves with the mashed avocado. Fill the leaves with the fish and slaw (or serve on the side), roll up tightly, and serve.
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