Lettuce Fish Tacos

Name: Lettuce Fish Tacos
Total time: 3600 s
Yield: 6 servings
Ingredients: 8 fish fillets; 1 package romaine hearts; 1 cucumber; 1 carrot; 1/2 onion; 4 tomatoes; 1 small bunch cilantro; 3 pinches ground oregano; 1 teaspoon butter; 2 serrano peppers; 1 celery stalk; 1 avocado; 1 pouch refried beans; 1 teaspoon lard; 4 tablespoons mayonnaise; 1 tablespoon mustard; 1 chipotle pepper

Luis alejandro Salgado @luisitorecetas

Lettuce Fish Tacos

Luis alejandro Salgado @luisitorecetas

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Ingredients

1 hour

6 servings

8fish fillets
1 packageromaine hearts
1cucumber
1carrot
1/2onion
4tomatoes
1small bunch cilantro
3 pinchesground oregano
1 teaspoonbutter
2serrano peppers
1celery stalk
1avocado
1pouch refried beans
1 teaspoonlard
4 tablespoonsmayonnaise
1 tablespoonmustard
1chipotle pepper

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Steps

1 hour

1

Cut the fish into small cubes.
2

Wash all the ingredients.
3

Peel the carrot and cucumber. Remove the seeds from the cucumber.
4

Dice the tomatoes, onion, celery, peppers, and cucumber. Finely chop the cilantro. Grate the carrot.
5

Place the fish in a skillet over medium heat with the butter and oregano. Stir to combine.
6

Once the fish changes color and the butter is melted, add all the vegetables. Mix well for about 15 to 17 minutes, stirring constantly. Turn off the heat and let cool to room temperature.
7

Wash the lettuce leaves and soak them in a produce disinfectant.
8

For the dressing: Mix the mayonnaise and mustard. Finely chop the chipotle pepper, add it to the mixture, and stir well.
9

Heat the pouch of refried beans in a skillet with the teaspoon of lard. Stir well for 6 to 8 minutes, then remove from heat.
10

Now, with everything ready, start assembling the lettuce tacos.
11

Take one lettuce leaf, spread a layer of refried beans, then spread some dressing on top.
12

Add the fish mixture, top with avocado slices, and enjoy!