1poundfirm, white fish filets such as cod, sea bass OR halibut
1/2cupfresh orange juice
1/3cupfresh lime juice
1/4cupchopped red onion
1/4cuploosely packed fresh mint
4clovesfresh garlic, peeled
1tablespoonMazola Corn Oil
1teaspoonSpice Islands Ground Cumin
1/2teaspoonsugar
Lettuce Tacos
16large crisp lettuce leaves such as Bibb, butter OR leaf lettuce
1large red bell pepper, cut into strips
1large 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.