My love for tacos runs deep — each bite brings back memories of sitting down with my family to an assortment of taco toppings spread out on our dining room table. Did anyone else have taco night growing up?
Today’s recipe uses mild-flavored rockfish, a perfect addition to your taco spread, along with crisp romaine lettuce wrappers. (You can, of course, use corn tortillas if you’d like.) For a more filling meal, I’ve enjoyed these fish taco lettuce wraps with a side of black beans and rice or baked plantain chips.
I recommend purchasing rockfish from the fish vendor at the Saturday morning Berkeley farmers market. You’ll need one pound for this recipe.
For more seasonal meal ideas and grocery shopping inspiration, check out my July seasonal produce list on Uproot Kitchen.
Recipe: Fish Taco Lettuce Wraps
Serves 4
Rockfish
Oil, for cooking the fish
2 teaspoons brown rice flour (or flour of choice)
1 teaspoon garlic powder
1 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon chili powder
1/4 teaspoon chipotle powder
1 pound rockfish, or other white fish
Lettuce Wraps
2 to 3 romaine hearts
2 cups shredded cabbage
1/2 small white onion, diced
1/4 cup green onions or spring onion greens
1 lime, sliced
Optional toppings: salsa, avocado, etc.
Heat a pan with some oil on medium heat.
Stir together the flour, garlic, oregano, salt, chili powder and chipotle powder on a flat plate. Coat the rockfish in the spice mixture on both sides before placing in the hot pan to begin cooking.
Pan-fry the fish for 4 to 5 minutes on each side, creating a crust on the fish. It should lift easily when it’s ready to be flipped. When it’s 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.
Pull apart the romaine hearts so each leaf is detached.
Place the fish, cabbage, white onion, green onions and lime slices in bowls on the table and allow everyone to create and enjoy their own fish taco lettuce wraps.
This recipe originally appeared on the blog Uproot Kitchen, written by Marisa Westbrook. Westbrook is a public health professional, recipe developer and food photographer. Visit her website Uproot Kitchen for simple and healthy recipes made with whole ingredients, kitchen DIY ideas, and urban gardening posts, and connect with her on Instagram, Facebook, and Twitter.
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