The use of lettuce leaves in lieu of traditional taco shells allows you to enjoy this seaside treat in a healthy way. Try it with your favorite Paleo salsa (see chapter 11) for an extra spicy kick.
SERVES 4
• 4 6-ounce tilapia fillets
• Cayenne pepper, to taste
• 2 tablespoons extra virgin olive oil
• 1 red bell pepper, thinly sliced
• 2 scallions, diced
• 2 garlic cloves, minced
• 2 tablespoons chopped fresh cilantro
• 4 Bibb or butter lettuce leaves
• 1 small avocado, thinly sliced
1. Season tilapia with cayenne pepper and set aside.
2. Heat oil in a cast iron skillet over medium heat. Add pepper and scallions. Sauté for three minutes. Toss in garlic and continue cooking for one minute.
3. Move veggies to sides of pan, making room for fish in the center. Add fish to pan and cook for four minutes, turning at the halfway point.
4. Remove fish from pan and cut into bite-sized pieces. Cover with veggies and sprinkle with cilantro. Carefully scoop into lettuce leaves and top with avocado slices.
