Tessa’s Recipe Rundown
Taste: Kind of like a savory mojito! Each bite is bursting with bright, vibrant, citrusy flavors. Texture: The fish is tender and the crisp vegetables are so satisfying. Ease: Very easy, the blender preps the marinade for you so all you have to do is cook the fish and cut up the bell pepper and jicama. Appearance: I just adore the beautiful colors of these tacos. Pros: Fresh, easy and perfect for summer. Cons: None whatsoever! Would I make this again? Absolutely.This post may contain affiliate links. Read our disclosure policy.
*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?
[cft format=0]
*This post is sponsored by ACH Food Companies, Inc., the owners of Mazola Corn Oil. All opinions provided are my own.
Grilled Fish Lettuce Tacos with Mojito Marinade
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
Instructions
- Preheat grill to medium heat or about 350°F.
- Place fish in a large resealable plastic bag or mixing bowl and set aside.
- 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.
- 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.
- 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.
- 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.
This is my kind of dinner! So delicious!
These flavors sound amazing together. Thank goodness we can grill year round, right? It’s one tiny perk to surviving our unreal summers here!
Tastes like a savory mojito?! Sounds pretty amazing to me! Gorgeous too!
LOVE this, Tessa. Mazola happens to also be my oil of choose!
These look so super refreshing and perfect for the end of summer! YUM!
Thank you!!
I love everything about these!!
Thank you so much 🙂
This is such a fabulous idea Tessa, I’m always looking for new ways to serve fish!
Thanks Sue!
Love that you used jicama in these! So refreshing and yummy!
Don’t you love jicama!? The word itself is just as fun. Thanks Karly!
So flavorful! Right up my alley!
Thanks a bunch Gaby!
Lettuce really is the best replacement for tortillas! Good stuff.
Especially during warmer months! Thanks Carolyn 🙂
I love the idea of this mojito marinade. Sounds delicious!
Thank you Jen!
As much as I love summer, it’s been my first in FL and I am SO glad it’s almost over. I haven’t been outside for days, it’s too hot!
I love how light and healthy these are – especially with corn oil and jicama – favorite! Pinned!
Ah girl I feel ya! It’s actually been humid in AZ this month (what dry heat?!!) and I’m looking forward to it cooling down. Although our winters are basically like everyone else’s summers aren’t they?