Crispy Fish Lettuce Wraps with Corn Salad and Lime Crema
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Ingredients & Equipment
What we send
- 4 ouncesplum tomato
- 1head butter lettuce
- 1/8 ouncecilantro
- 2 packetsmayonnaise
- 1 cupcorn
- 1/2 cuprice flour
- 10 ouncestilapia
- 2 tablespoonscrisped quinoa
- 1/2 teaspoononion powder
- 1/2 teaspoonchili powder
- 1/2 teaspoongarlic powder
What You’ll Need
- 12" large nonstick pan
Rinse all produce. Roughly chop tomato and add to a large bowl. Halve lime. Pat lettuce dry with paper towel, and separate large leaves for wraps (you'll need at least 3 per person, but if you have extra, double up your wraps!). Pick cilantro leaves, discarding stems, and add to bowl with tomato.
Prepare Avocado and Make Crema
Halve avocado and discard pit. Using a spoon, carefully scoop out flesh, discarding skin. Thinly slice half of avocado, and cut remainder into small dice. Add diced avocado to bowl with tomato. In a small bowl, stir together mayonnaise, juice of ½ lime, and ⅛ teaspoon salt to make crema. Set aside.
Heat 1 tablespoon olive oil in a large nonstick pan over medium-high heat. When oil is shimmering, add corn and cook, stirring occasionally, until bright yellow, about 2 minutes. Remove pan from heat and transfer corn to bowl with tomato. Squeeze over juice of remaining lime and season with ¼ teaspoon salt and pepper as desired. Toss to coat and set aside. Reserve pan for frying fish.
On a large plate, mix together rice flour, spice mix, ¼ teaspoon salt and pepper to combine. Pat tilapia very dry with paper towel, then cut crosswise into 1-inch strips. Season with ½ teaspoon salt and pepper as desired. Dredge tilapia pieces in seasoned flour, pressing to adhere.
Wipe pan from corn clean, then return to medium-high heat with 2 tablespoons olive oil. When oil is shimmering, add tilapia (you should hear it sizzle, if not, wait a minute or two until the oil gets a little hotter). Fry tilapia, flipping and working in batches as needed, until crust is crisp and fish is opaque, 6-8 minutes total. Transfer to a paper towel-lined plate to drain, and sprinkle over ¼ teaspoon salt.
Plate Crispy Fish Lettuce Wraps
Divide crispy fish between lettuce wraps, then top with lime crema, sliced avocado, and crisped quinoa. Serve with corn salad and dig into your summery dinner!