Fish Taco Lettuce Wraps

On Sunday, the Food Network was running a lot of “healthy food” episodes of various shows.  One of the three I caught was Rachel Ray’s 30 Minute Meals.  This time around she was focusing on low carb mexican-inspired foods.

Now, fish tacos are my favorite food of all time, so I paid attention when I heard her say she was making low carb fish tacos, using lettuce instead of corn tortillas.  While I’m not personally on a specific low carb plan, I listened anyway because it definitely seemed like it was Weight Watchers friendly, too.

I did modify it slightly by reducing the olive oil from 1/3 cup to 1/8 cup and upping the red wine vinegar and mustard by a tablespoon.  WW-wise, it lowered my overall points from 8 to 5, so I was happy.  Bear in mind, this recipe serves 4 and it’s assuming you use all of the sauce, which is the focal point of the calories/points/fat.  So, if you go easy on the sauce, you’re probably reducing your points by one or two.

Alas, the Food Network didn’t provide nutrition info, so I plugged the information into my Weight Watchers recipe builder to get the results.  I don’t have the actual carb information, sorry.

Fish Taco Lettuce Wraps

POINTS | 5
Servings | 4

Ingredients

• 2 pound raw orange roughy
• 1 serving PAM Cooking Spray
• 1 medium lime(s)
• 2 Tbsp Old El Paso Hot Taco Sauce
• 8 leaf bibb lettuce
• 1 medium jalapeno pepper(s)
• 1 cup cilantro
• 3 piece mint leaves
• 4 Tbsp Heinz Spicy Brown Mustard
• 3 Tbsp red wine vinegar
• 1/8 cup Hain Pure Foods Extra Virgin Olive Oil
• 1/2 medium red onion(s)

Instructions

Heat grill pan or nonstick skillet over high heat. Spray the pan with cooking spray. Place fish on grill, season with salt and pepper and cook 5 minutes on each side, until opaque.

Arrange lettuce leaves on a platter. Place jalapeno in a food processor with cilantro, mint, mustard and vinegar. Turn processor on and stream in oil. Season sauce with salt and pepper.

Take the fish off grill and place on a serving plate. Break the fish into chunks and squeeze lime juice over fish. Add a few dashes hot sauce to the fish.

Pile fish in lettuce leaves and top with sauce and chopped red onions.