Fish Tacos In Lettuce "Shells" - cooking recipe

Ingredients
    1 teaspoon Cajun seasoning
    1 teaspoon chili powder
    1 teaspoon paprika
    1 teaspoon garlic salt
    1 teaspoon ground black pepper
    4 (4 ounce) fillets tilapia
    2 tablespoons lemon juice
    12 romaine lettuce leaves
    1/2 avocado - peeled, pitted and diced
    1/4 onion, minced
    1/2 jalapeno pepper, seeded and minced
    1 clove garlic, minced
    1 tablespoon water
    1 teaspoon dried cilantro
    1 cup sliced cherry tomatoes
Preparation
    Preheat the oven to 400 degrees F (200 degrees C).
    Combine Cajun seasoning, chili powder, paprika, garlic salt, and ground black pepper in a bowl. Sprinkle on each side of tilapia fillets, covering evenly; cover each side with lemon juice. Place fillets on a baking sheet.
    Bake in the preheated oven until cooked through, 8 to 10 minutes.
    Shred tilapia; place equal portions in each romaine leaf.
    Blend avocado, onion, jalapeno pepper, garlic, and water together in a blender to make the avocado salsa verde. Stir in cilantro.
    Top prepared tacos with salsa verde and cherry tomatoes.

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