- May. 13 2020
I live by the motto, less is more with fresh, flavorful ingredients. When you have high quality ingredients, you don’t really need to cover them up with all kinds of spices and extras. This recipe is the perfect example of this notion. I have also made this style of fish “taco” using salmon or mahi mahi as well.
Note: Salsa is best if made a few hours ahead of time in order to let the flavors develop, although in this particular case, I made this whole recipe in a matter of 20 minutes, and it was incredibly flavorful.
In a medium size bowl, mix all ingredients, and set aside. If you are making it a few hours in advance, transfer the mixture to an airtight container and refrigerate until ready to serve.
Lay fish fillets on a large plate. Pat dry with a paper towel if necessary to remove excess wetness. Squeeze a drizzle of lemon over the fish (just a little, so it is not overpowering). Salt and pepper to taste.
Place fish on a pre-heated (to med-high heat) and oiled grill. Grill fillets until easily flaked with a fork, about 8-10 minutes.
Remove from grill and allow the fish to cool for a few minutes. Using a fork, flake apart into bite size pieces.
Assemble lettuce wraps by placing desired amount of fish pieces onto lettuce leaf, top with mango salsa, avocado, and garnish with a cilantro.