Fish Taco Lettuce Wraps

• Gluten free

• Meat

  • 2 Romaine hearts

• Seafood

  • 1 lb Rockfish or other white fish

• Produce

  • 2 cups Cabbage
  • 1/4 tsp Chipotle, powder
  • 1 tsp Garlic powder
  • 1/4 cup Green onions or spring onion greens
  • 1 Lime
  • 1 tsp Oregano
  • 1/2 White onion, small

• Baking & Spices

  • 2 tsp Brown rice flour
  • 1/4 tsp Chili powder
  • 1/2 tsp Salt

Found on uprootkitchen.com

Description

Ingredients

• 2 teaspoons brown rice flour (or flour of choice)
• 1 teaspoon garlic powder
• 1 teaspoon oregano
• ½ teaspoon salt
• ¼ teaspoon chili powder
• ¼ teaspoon chipotle powder
• 1 pound rockfish or other white fish
• 1 lime
• ½ small white onion
• 2 cups shredded cabbage
• ¼ cup green onions or spring onion greens
• 2-3 romaine hearts
• Optional toppings: salsa, avocado, etc.

Directions

• Heat a pan with some oil on medium heat.
• Stir together flour, garlic, oregano, salt, chili and chipotle powders on a flat plate. Coat the rockfish (or other fish) in the mixture on both sides before placing in the hot pan to begin cooking.
• Pan-fry the fish on each side for 4-5 minutes each, creating a crust on the fish. It should lift easily when its ready to be flipped and when its finished, it should flake with a fork.
• Flake up the fish into a small serving dish and set aside to keep warm, covered in tinfoil if desired.
• Slice up the lime, and shred the onion, cabbage, and green onions. Pull apart the romaine hearts so each leaf is detached.
• Place all the components of the meal on the table and allow everyone to create and enjoy their own fish taco lettuce wraps.