Fish Tacos in Lettuce Wraps (Oven-Baked)

Ingredients:

• Fish fillets (such as salmon, cod, tilapia, halibut or tuna)

• 2 tablespoons taco seasoning

• 1 head of iceberg or butter lettuce, leaves separated to make wraps

• 1/2 cup finely chopped red cabbage

• 1/2 cup shredded carrots

• 1/2 cup diced tomatoes

• 1 lime, cut into wedges

• Fresh cilantro for garnish (optional)

Instructions:

Prepare the Fish:

• Preheat your oven to 400°F.

• Pat the fish fillets dry with paper towels and rub each fillet with taco seasoning to coat thoroughly.

• Place each seasoned fillet on a piece of aluminum foil large enough to fold over and seal.

• Fold the foil around the fish, sealing the edges to form a packet, ensuring there is a little room inside for air circulation.

Bake the Fish:

• Place the foil packets on a baking sheet and bake in the preheated oven for about 15-20 minutes, or until the fish is cooked through and easily flakes with a fork.

Prepare the Lettuce Wraps:

• While the fish is baking, rinse the lettuce leaves and pat dry. Choose the largest leaves to use as wraps.

Assemble the Tacos:

• Remove the fish from the oven and carefully open the foil packets to let the steam escape.

• Flake the cooked fish with a fork and distribute evenly among the lettuce leaves.

• Top the fish with chopped red cabbage, shredded carrots, and diced tomatoes.

• Add a spoonful of low-fat Greek yogurt to each taco for creaminess.

• Garnish with fresh cilantro and squeeze a lime wedge over each taco for extra flavor.

Serve:

• Serve the tacos immediately, offering extra lime wedges on the side.

This oven-baked method using aluminum foil is a great way to keep the fish moist and flavorful while cutting down on added fats, making it an even healthier option!