Malibu Cooking Program Day 6 of 15: Fish Taco Lettuce Wraps
Time to Prepare: 20 minutes (20 minutes active)
1 pound of cod fish meat, deboned
1 cup red onions diced and chopped
1 whole head lettuce (or cabbage, as long as it is crisp whole leaf)
1 lemon (for garnish)
For the guacamole:
½ cup greek yogurt
1 tsp cumin
Prepare the fish with salt and pepper and sear it in olive oil in a pan on medium-high heat. Before you add the fish to the pan, rinse the fish under running water and then pat dry with a paper towel, and then sprinkle both sides with salt and pepper. Coat the pan with olive oil until it begins to glisten, and sear both sides for 2-3 minutes on each side. In the final seconds of cooking the fish, toss in the red onions. Remove all ingredients from pan and place into bowl to rest.
Prepare “Creamy Glendale Guacamole” as a spoonable topping. Cut avocado in half from top to bottom and remove the pit. Spooning out the creamy avocado away from the skin, add to a medium mixing bowl along with greek yogurt, salt and pepper (to taste) and cumin. Mix and mash together until smoothly combined. For an added crunch, you can add some large cuts of red onion to the mix.
Finish by preparing lettuce “shells” by rinsing and then patting dry, and adding fish, red onions and a smear of guacamole within the lettuce leaf.
Serve immediately and garnish with a squirt of lemon.