Fish Lettuce Wraps

 

Fish Lettuce Wraps

1 Tbsp. olive oil

1 Tsp. ancho chili powder

~Juice of 1 lime

1 Tsp. cumin

1 jalapeno pepper, minced (optional)

1-2 pounds (450-900 g) wild-caught fish of your choice-mahi mahi, grouper, red snapper, cod, etc., cut into no bigger than 4-inch (10 cm) pieces.

1 Tbsp. avocado or coconut oil

1 head Butter, Bibb, Iceberg or Romaine lettuce, rinsed with leaves kept whole.  Or no wraps and toss over a bed of dark green salad greens. 

Combine the olive oil, ancho chili powder, lime juice, cumin, and jalapeno in a large bowl.  Toss the fish into the marinade, and let sit for 15 minutes.  Preheat a large skillet over medium high heat, and add avocado or coconut oil.  Add the fish, cooking for about 5 minutes on each side or until fish is flaky.  Break the fish into smaller, bite-sized pieces, and serve with cilantro, tomatoes, and cabbage.