Grilled Fish Lettuce Tacos with Mojito Marinade

*This post is sponsored by ACH Food Companies, Inc., the owners of Mazola Corn Oil. All opinions provided are my own.

We’re approaching the last weeks of summer, which is so bittersweet. Phoenix can get pretty unbearable during the summer, but I still enjoy swimming, weekend getaways, cute summer clothes, and best of all, fresh food off the grill. I’m looking forward to cooler weather and luckily living in such a warm climate, I can basically grill year-round. Thank goodness for that because I plan on making this Grilled Fish Lettuce Tacos with Mojito Marinade recipe again and again. To me this recipe represents the epitome of summer cooking. It’s perfectly fresh, light, and refreshing with a kind of tropical twist. Yum!

By the way, this recipe incorporates jicama as a crisp and delightful taco topping. Jicama, also known as the Mexican turnip or yam, isn’t a very pretty vegetable but it’s quite tasty. If you’ve never tasted it before it has a refreshing texture similar to a pear or water chestnut and is slightly sweet. The skin is fibrous and should be peeled before slicing; use a sharp peeler or a knife to remove it.

This recipe was developed through a partnership with Mazola Corn Oil. I was excited when they approached me and asked if I’d like to create some fun summer recipes using super versatile and heart-healthy Mazola Corn Oil. Not only is this recipe absolutely perfect for summer, but Mazola Corn Oil has a mild flavor and high smoke point, making it particularly wonderful for grilling. I was quite surprised to learn that Mazola Corn Oil has more cholesterol-blocking plant sterols than other cooking oils – even more than olive oil – and is a great source of healthy fatty acids. A recent study also found corn oil can lower bad “LDL” cholesterol more than extra virgin olive oil – a great bonus to cooking with corn oil! The oil is a perfect addition to this already fresh and delicious recipe. For more information, visit Mazola.com.

Be sure to check out Mazola on Facebook for new and delicious recipes and special offers!

How are you going to savor the last days of summer?

How to make

Grilled Fish Lettuce Tacos with Mojito Marinade

Recipe By Tessa Arias, Handle the Heat

Yield:

Prep Time:

Cook:

Ingredients

How to make

Grilled Fish Lettuce Tacos with Mojito Marinade

Yield: 8 servings

Prep Time: 20 minutes

Cook Time: 6 minutes

Inactive Time 14 minutes

Total Time: 40 minutes

Grilled Fish Lettuce Tacos with Mojito Marinade is the absolute perfect fresh and healthy dish for summer grilling. So light and refreshing!

Ingredients

Marinade

• 1 pound firm, white fish filets such as cod, sea bass OR halibut
• 1/2 cup fresh orange juice
• 1/3 cup fresh lime juice
• 1/4 cup chopped red onion
• 1/4 cup loosely packed fresh mint
• 4 cloves fresh garlic, peeled
• 1 tablespoon Mazola Corn Oil
• 1 teaspoon Spice Islands Ground Cumin
• 1/2 teaspoon sugar

Lettuce Tacos

• 16 large crisp lettuce leaves such as Bibb, butter OR leaf lettuce
• 1 large red bell pepper, cut into strips
• 1 large jicama root, cut into matchstick strips
• Fresh lime wedges

Directions

1. Preheat grill to medium heat or about 350°F.
2. Place fish in a large resealable plastic bag or mixing bowl and set aside.
3. Combine marinade ingredients in a blender or food processor and pulse 6 to 8 times or until well chopped. Reserve 1/4 cup of the marinade in a small bowl and set aside. Pour remaining marinade over fish, stir to coat and set aside to marinate for 10 to 15 minutes.
4. Separate lettuce into 16 large leaves. Rinse and pat dry; cover and chill until ready to serve. Combine pepper strips, jicama and reserved marinade in a bowl and stir to coat.
5. Spray grill with grill spray and preheat for direct grilling over medium heat. Remove fish from marinade and discard marinade. Grill fish for 2 to 3 minutes per side or until firm and cooked through. Transfer cooked fish onto a plate and break apart into 16 equal portions.
6. To assemble tacos, arrange chilled lettuce “cups”, open side facing up on a serving platter. Spoon grilled fish into each lettuce cup, add pepper and jicama mixture and serve immediately with lime wedges.

Recipe Notes

Recipe courtesy Mazola Corn Oil.

Course : Main Course

Cuisine : American

Recipe by Tessa Arias

Author: Tessa Arias

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)