Avocado Pesto on Grilled Chicken & Vegetables

Avocado Pesto Grilled Chicken Vegetables | cookeatbehealthy.com

This was the first meal we cooked on our brand new grill.  The grill in which my husband literally invested blood, sweat and tears.  Well – no tears per se….but blood, sweat, a few swear words, and 5 stitches from the doctor at convenient care!  Poor guy!  He’d gotten the base all together and when I went out to help him lift the actual grill portion onto the base, he grabbed what was obviously a very sharp metal edge and sliced his finger open!  😟  

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It looks like he’s saying University of Iowa is #1….and the fact that he’s wearing an Iowa shirt only perpetuates that idea, but truly he’s not!  Our daughter goes to Iowa State…arch rivals to U of Iowa.  He just insists on wearing that shirt even though Anna has bought him dozens of ISU shirts!  I thought for sure the shirt would get bloody and ruined, but somehow it remained unscathed….it’s the shirt that will not die!!!  LOL!!!

So 45 minutes later we were back home and I was helping him finish the assembly process!  Thankfully we got it together and moved into location with no further incidents, and I was able to prepare our delicious dinner of grilled chicken and vegetables with avocado pesto.  Seriously this is sooooooo good!  I told Mr. CEBH that I could eat this meal everyday for the rest of my life and never tire of it!  

New grills are so pretty and clean!  This is probably the one and only time you’ll see the inside of mine!!!  😉

Grilled Chicken And Vegetables | cookeatbehealthy.com

Avocado Pesto Grilled Chicken Vegetables | cookeatbehealthy.com

I wanted to use some basil a friend had given me, and I had some very ripe avocados so the idea of making avocado pesto seemed perfect!  And truthfully when I say I’d eat it this meal everyday – I mean it!  My favorite fair weather meal is grilled chicken and vegetables!  It’s simple, I don’t have to heat up the house cooking dinner, it’s 100% flexible depending on which vegetables I have on hand, and varies depending on which seasonings and spices I use on the chicken and vegetables!

Avocado Pesto Basil | cookeatbehealthy.com

For this recipe I used basil and lemon on the chicken because those flavors are perfectly complemented by the avocado pesto which is jam packed with basil, and brightened with lemon juice and zest.  The chicken marinated for about 3 hours in a mixture of olive oil, lemon juice and zest, a little salt, pepper, and garlic, some red pepper flakes, and of course….fresh basil!

Prior to grilling, the vegetables were seasoned very simply with EVOO, salt and pepper, garlic, and a few red pepper flakes.  I like to keep the vegetables pretty simple so their flavors can shine through, and in this dish, so that nothing else competes with the avocado pesto flavors!

Avocado Pesto Grilled Chicken Vegetables | cookeatbehealthy.com

The pesto is made from avocado, basil, garlic, olive oil, red pepper flakes, salt, and walnuts.  I prefer to use walnuts over pine nuts because number 1 – I don’t like pine nuts, and number 2 – I love walnuts!  Pretty good reasons, eh?!?  Really though, if you find pine nuts a little too “earthy” tasting, as I do, then use walnuts instead!  They are mild enough that they add very little to the flavor profile of the pesto, they’re waaaaaay cheaper than pine nuts, and they are full of omega-3 fatty acids so they’re super healthful as well!

Avocado Pesto | cookeatbehealthy.com

Isnt it pretty?!?  I just love the vibrant green color!  It doesn’t get much better than avocado pesto…2 of my favorite foods/flavors in 1 lovely recipe….YUMMMMMMMM!   

For the veggies I chose zucchini, mushrooms, tomatoes, onions, and bell pepper.  I cut almost everything into approximately the same bite sized pieces, but because zucchini practically screams “SPIRALIZE ME“, that’s exactly what I did!  And besides – I love using my Kitchenaid mixer with the spiralizer attachment.  I feel like such a pro-fesh-shun-ul when I use it!  Either that or a spy, because the box it comes in kind of looks like a spy kit to me!  😉  I used the ribbon spiralizer blade and out of 1 large zucchini I got what seemed like miles of zucchini ribbon!  Check out the mini video of me spiralizing the heck out of a zucchini….I find it mesmerizing!  Click the link to see it!

IMG_2528

Spiralized Zucchini Ribbons | cookeatbehealthy.com

Grilled Vegetables | cookeatbehealthy.com

Avocado Pesto on Grilled Chicken & Vegetables
Serves 4
Delicious avocado pesto made with bunches of fresh basil pairs perfectly with grilled chicken breasts and vegetables in this healthy summertime dish!
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Prep Time
45 min
Cook Time
30 min
Total Time
1 hr 15 min
Prep Time
45 min
Cook Time
30 min
Total Time
1 hr 15 min
534 calories
27 g
37 g
41 g
22 g
6 g
514 g
660 g
11 g
0 g
33 g
Nutrition Facts
Serving Size
514g
Servings
4
Amount Per Serving
Calories 534
Calories from Fat 353
% Daily Value *
Total Fat 41g
63%
Saturated Fat 6g
28%
Trans Fat 0g
Polyunsaturated Fat 10g
Monounsaturated Fat 23g
Cholesterol 37mg
12%
Sodium 660mg
28%
Total Carbohydrates 27g
9%
Dietary Fiber 10g
41%
Sugars 11g
Protein 22g
Vitamin A
60%
Vitamin C
278%
Calcium
17%
Iron
33%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the Avocado Pesto
  1. 1 ripe avocado
  2. 2 cups packed fresh basil leaves
  3. 1/2 cup walnuts
  4. 3 cloves, or 3 tsp chopped garlic
  5. 1/4 cup extra light tasting olive oil
  6. Zest and juice of 1 lemon
  7. 1 tsp red pepper flakes
  8. 1/4 salt - more to taste
For the Chicken
  1. 2 boneless skinless chicken breasts
  2. 2 tbsp extra virgin olive oil
  3. Zest and juice of 1 lemon
  4. 1/2 tsp salt
  5. 1/2 tsp red pepper flakes
  6. 1 tsp ground black pepper
  7. 1 clove, or 1 tsp chopped garlic
  8. 8-10 large basil leaves, chopped
For the Vegetables
  1. 1 very large zucchini, spiralized, or cut into bite sized pieces
  2. 1 pint grape tomatoes
  3. 2 cups quartered mushrooms
  4. 1 bell pepper, cut into bite sized pieces - I used an orange pepper
  5. 1 large Vidalia onion, cut into bite sized pieces
  6. 2 tsp EVOO
  7. 1 clove or 1 tsp chopped garlic
  8. 1/2 tsp each salt and pepper
  9. 1/4 tsp red pepper flakes
For the Avocado Pesto
  1. Combine all ingredients in the bowl of an 8-10 cup food processor.
  2. Process on low until well combined.
  3. Place in covered dish and refrigerate until ready to serve with grilled chicken and vegetables.
For the Chicken
  1. Combine all marinade ingredients in a gallon size resealable bag, then add chicken, coating both sides with marinade, and refrigerate at least 2-3 hours, turning occasionally, until ready to grill.
For the Vegetables
  1. Combine all ingredients in a resealable bag and toss to coat vegetables in oil and seasonings.
For Grilling the Chicken and Vegetables
  1. Heat grill to medium.
  2. Place chicken breasts on grill and cook, turning once, for a total of about 20 minutes.
  3. Check for doneness of chicken by inserting meat thermometer in thickest part of breast, the chicken is done when juices run clear, and internal temperature reaches 165 degrees.
  4. Remove from grill and rest 5 minutes before slicing.
  5. Place the vegetables in a grill pan, or on a grill mat, and grill over medium heat along with the chicken.
  6. Stir vegetables a time or two to ensure even cooking.
  7. Remove from heat when the vegetables are slightly charred and fork tender - about 15 to 20 minutes.
To Serve
  1. Plate a serving of vegetables, top with 1/2 sliced chicken breast, then top with a generous scoop of avocado pesto.
Notes
  1. Before refrigerating pesto, place a piece of plastic wrap directly on the surface to help slow the browning of the avocado.
beta
calories
534
fat
41g
protein
22g
carbs
27g
more
Cook Eat Be Healthy http://cookeatbehealthy.com/
The fat and calorie count assumes you’ll be using the entire recipe of pesto – so don’t panic!  You’ll only use about 1/4 the recipe for 4 servings!  I think this is a very good thing, because then I have leftover pesto to use on fish, a panini sandwich, mixed into olive oil and vinegar for a delicious salad dressing, as a dip for fresh veggies, etc. etc. etc……you get the idea!  

Grilling is the best!  I wish we could gril year round, but Iowa winters get pretty brutal to do that!  There’s a few hearty souls who manage, but we’re just too wimpy I guess!!!  What’s your favorite grilled meal?  Share in the comments!!!

Egg & Avocado Spring Rolls

Egg & Avocado Spring Rolls |Cookeatbehealthy.com

When we were little, our mom used to tell us not to play with our food.  Now that I’m grown up with children (and a grandchild) of my own, I realize what she really meant was : don’t make such a big mess and hurry up so I can finish the dinner dishes and finally sit down and relax for a minute or two!  One of the other things I’ve learned as a grown up is that playing with my food is FUN!!!  When I was envisioning today’s recipe for some sort of egg & avocado wrap or sandwich I just wasn’t feeling very inspired.  Then my friend and I went out for Thai food for lunch and we split an order of fresh spring rolls – and voilà – I’d found my inspiration!  Only one problem……I’d never made spring rolls before.  But never one to back down from a challenge, I thought this would be the best way to learn how to make them.  And you know what???  It was fun playing with my food and learning a new technique at the same time!!! Egg & Avocado Spring Rolls | cookeatbehealthyblog.com Once I started taking the idea of egg & avocado spring rolls seriously I began to get excited about the different directions I could take this recipe.  I had a blast thinking of the different vegetables that I wanted to include.  And my imagination was running rampant conjuring up different concoctions for dipping sauces!  Obviously I needed eggs and avocados, and since I was making a spring roll, I decided to boil the eggs to make them “rollable”.  I added carrots and cucumbers because…..duh…..spring rolls!  😜  After that I just added a few of my favorite veggies, settling on scallions, radishes, arugula, and broccoli sprouts. Egg & Avocado Spring Rolls | cookeatbehealthyblog.com For the dipping sauce I made a spicy jalapeño mayo (find my homemade mayo recipe here) with cumin and lime juice, which pairs fabulously with all the veggies in the spring rolls.  Now of course, because I’m me, I added a pinch of cayenne to the mayo sauce, but it’s completely optional.  I imagine most folks would find the jalapeño spicy enough – but then, I’m not most folks!  I also tried the spring rolls with honey mustard vinaigrette and raspberry poppyseed vinaigrette and they were fantastic too!  I’m sure I could think of at least a dozen other flavors of dipping sauces that would be amazing….I bet you could too!  I definitely suggest making the dipping sauce first thing – or even the day before so the flavors can develop while chillin’ in the fridge! The first thing you’ll want to do is boil your eggs.  I’ve found mine turn out perfectly every time by putting the eggs in a saucepan, covering them with cold water, and bringing to a boil.  Once they’ve come to a rolling boil, turn off the heat, cover the pan, and let them sit 10 minutes.  At that point, run cold water into the pan until you can handle the eggs, remove them from the water and refrigerate until ready to use.   image image image While the eggs are cooking it’s time to prep the veggies.  I really like this part…..I find it incredibly calming to stand in my kitchen and chop vegetables.  To simplify the process and get nice thin julienned pieces of cucumber and carrot I started by slicing them with a mandolin, then cutting them into matchsticks. I also used the mandolin to get super thin radish slices.  I sliced the avocado as thinly as possible, and sliced each of the boiled eggs into about 8 slices.   Finally it’s time to have fun!!!  To make the spring rolls soak a sheet rice spring roll paper in hot water until softened and transparent.  Carefully transfer the wrapper to a flat working surface like a cutting board and starting layering your spring roll ingredients about 2 inches from the bottom edge. Egg & Avocado Spring Rolls | cookeatbehealthyblog.com Egg & Avocado Spring Rolls | cookeatbehealthyblog.com Egg & Avocado Spring Rolls | cookeatbehealthyblog.com Egg & Avocado Spring Rolls | cookeatbehealthyblog.com After all your veggies and egg slices are carefully layered, fold up the bottom edge of the rice paper to enclose the spring roll filling.  Then fold both sides in toward the center and roll toward the top edge, keeping the roll as tight as possible.  Dip your finger in a little water and moisten the top edge of the rice paper, then wrap the spring roll all the way up, sealing it by smoothing the moistened edge flat against the roll. Egg & Avocado Spring Rolls | cookeatbehealthyblog.com Egg & Avocado Spring Rolls | cookeatbehealthyblog.com Egg & Avocado Spring Rolls | cookeatbehealthyblog.com See—-that was a blast!  Right???  A couple of these make for a fantastic light lunch, or cut them in half and serve them as appetizers at your next party!  Food should definitely be fun – make some egg & avocado spring rolls and enjoy playing with your food!  😉 Egg & Avocado Spring Rolls | cookeatbehealthyblog.com

Egg & Avocado Spring Rolls
Serves 8
Perfect for a light summer meal or appetizer these Egg & Avocado Spring Rolls are fun to make and fun to eat!
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Prep Time
45 min
Cook Time
15 min
Total Time
1 hr
Prep Time
45 min
Cook Time
15 min
Total Time
1 hr
155 calories
6 g
97 g
13 g
4 g
2 g
113 g
103 g
2 g
0 g
10 g
Nutrition Facts
Serving Size
113g
Servings
8
Amount Per Serving
Calories 155
Calories from Fat 116
% Daily Value *
Total Fat 13g
20%
Saturated Fat 2g
12%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 5g
Cholesterol 97mg
32%
Sodium 103mg
4%
Total Carbohydrates 6g
2%
Dietary Fiber 3g
11%
Sugars 2g
Protein 4g
Vitamin A
38%
Vitamin C
24%
Calcium
4%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 8 rice paper spring roll sheets
  2. 1 avocado, thinly sliced
  3. 4 hard boiled eggs, sliced as thin as possible
  4. 8 radishes, thinly sliced
  5. 1/2 bunch scallions, white and light green parts, sliced thin
  6. 1/2 cup broccoli sprouts
  7. 1/2 large seedless cucumber, julienned
  8. 1 large carrot, julienned
  9. 1 cup baby arugula
  10. 1/3 cup homemade mayo
  11. 1/2 lime, juiced
  12. 1 small jalapeño, diced
  13. 1 tsp cumin
  14. 1/4 tsp cayenne, optional
For the Spring Rolls
  1. Place a sheet of rice paper in a bowl of hot water and soak until transparent and pliable.
  2. Transfer the spring roll wrapper to a flat surface like a cutting board, and beginning about 2" from the bottom edge start layering your spring roll ingredients. Begin with avocado, then eggs, carrots, cucumbers, radish, scallions, broccoli sprouts, and arugula.
  3. Fold bottom edge upward to encase vegetables, fold sides in toward center, and continue rolling toward upper edge, keeping the spring roll as tight as possible.
  4. When nearing the top, dip your finger in water, moisten the top edge of the rice paper just slightly, then roll completely and seal by pressing the moistened edge firmly against the roll.
  5. Continue in this manner until all 8 spring rolls are wrapped.
  6. Just before serving cut each roll in half and serve with spicy mayo dipping sauce, honey mustard vinaigrette, raspberry poppyseed vinaigrette, or your choice of sauces.
For the Spicy Mayo Dipping Sauce
  1. In a small bowl combine mayo, diced jalapeño, juice of 1/2 freshly squeezed lime, cumin, and cayenne.
  2. Stir well, refrigerate in covered container until ready to serve.
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calories
155
fat
13g
protein
4g
carbs
6g
more
Cook Eat Be Healthy http://cookeatbehealthy.com/

Grilled Fish Taco Lettuce Wraps

Grilled Fish Taco Lettuce Wraps | cookeatbehealthy.com

Today is Grilled Fish Taco Lettuce Wrap Wednesday!   Not exactly the same catchy sound as Taco Tuesday, is it?!?  I guess I’ll just skip the clever catch phrase and get right to the meat of it….these lettuce wrap tacos are TO.DIE.FOR!!!!  The beauty of this dish is the simplicity of preparation (with a little prepping ahead), and the complexity of the flavors of all the different ingredients working together to make the most mouth-watering, tender, delectable fish tacos you’ve ever had the pleasure of tasting!  Big promise for a little fish taco, right?!?  Read on….it’s not an empty promise!

I had my first fish taco just about a year ago.  I know you’re probably wondering why just so recently, and since I’m new to the whole fish taco game, what gives me the right to develop a recipe for fish tacos!  I may have arrived late to the taco party (or fiesta), but I’ve been in full fish taco immersion mode since my first bite!  I’m just a little bit obsessed with fish tacos and I actively seek out restaurants that have them on the menu just so I can try a new version!  For a girl who just a few short years ago  thought she didn’t even like fish to get to the point today where I crave fish tacos, is quite a 180 degree turn!  And what I’m sharing with you today is what I think a perfect fish taco should be!

Now I know I said they were easy to prepare, and they are….but I definitely recommend planning ahead so you can have all the components prepared earlier in the day, or even the day before!  For the tacos you obviously need grilled fish, and that needs to be cooked immediately before serving.  But the roasted corn salsa….yum, and the Mexican slaw…yumm, and the spicy avocado sauce…yummm, are actually improved by allowing them to rest in the refrigerator for a few hours or up to an entire day.  That way the flavors can blend and meld and deepen!  

Grilled Fish Taco Lettuce Wraps | cookeatbehealthy.com

Grilled Fish Taco Lettuce Wraps | cookeatbehealthy.com

Let’s talk about the salsa first.  This is a super simple blend of fresh ingredients and one little cheat of using frozen roasted corn.  By all means, if you have fresh sweet corn and you want to roast or grill it to use in this recipe, then go for it!  Sweet corn season is still a ways off here in Iowa so fresh corn is not even an option for us right now.  Otherwise it’s a straight forward matter of mixing up some chopped Roma tomatoes, sweet peppers ( I used baby yellow ones that were in my fridge, but any will work), red onion, jalapeño, garlic, a sprinkle of salt and a little cumin, and a squeeze of fresh lime juice.  I also used parsley in mine, but if you like cilantro fell free to use it instead.  I’m one of the few unfortunate few to whom cilantro tastes like dish soap, so I pretty much avoid it like the plague.  Then stir it all up and refrigerate it to allow the flavors to blend until it’s taco time!

Roasted Corn Salsa
Serves 4
A delicious salsa made with fresh vegetables and roasted corn.
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Total Time
20 min
Total Time
20 min
50 calories
11 g
0 g
0 g
2 g
0 g
166 g
304 g
5 g
0 g
0 g
Nutrition Facts
Serving Size
166g
Servings
4
Amount Per Serving
Calories 50
Calories from Fat 4
% Daily Value *
Total Fat 0g
1%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 304mg
13%
Total Carbohydrates 11g
4%
Dietary Fiber 3g
10%
Sugars 5g
Protein 2g
Vitamin A
32%
Vitamin C
64%
Calcium
2%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 Roma tomatoes
  2. 1 jalapeño pepper finely chopped, seeds removed to lessen heat if desired
  3. 1/4 cup chopped sweet bell pepper
  4. 1/4 of a small red onion, chopped
  5. 1/2 cup frozen roasted corn, thawed
  6. 1/2 tsp cumin
  7. 1 tsp or 1 clove chopped garlic
  8. 1/2 tsp salt
  9. A small handful of chopped fresh parsley
Instructions
  1. Mix chopped vegetables, thawed corn, seasonings, and fresh parsley in a small mixing bowl.
  2. Cover and place in refrigerator for a few hours or up to a day until ready to use.
Notes
  1. Keeps for 3-5 days in the refrigerator.
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calories
50
fat
0g
protein
2g
carbs
11g
more
Cook Eat Be Healthy http://cookeatbehealthy.com/
Grilled Fish Taco Lettuce Wraps | cookeatbehealthy.com

To me, no fish taco is complete without the bed of crunchy cabbage to build your taco upon!  Most of the ones I’ve tried used just plain shredded cabbage – you know – the kind that comes from a bag at the grocery store with red and green cabbage and a few carrot shreds tossed in.  That’s fine, it works, but I always like to dress things up a little bit!  For my Mexican slaw I used fresh cabbage tossed in a barely-there dressing made from extra light tasting olive oil, salt and pepper, cumin, a little honey, and some fresh squeezed lime juice.  It’s just a hint of flavor, but hey, if this is the bedrock of our fish taco it had better be solid, and this is some solidly delicious slaw!

Mexican Slaw
Serves 4
A lightly dressed slaw perfect to use in fish tacos!
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Total Time
10 min
Total Time
10 min
74 calories
11 g
0 g
4 g
2 g
1 g
143 g
168 g
3 g
0 g
2 g
Nutrition Facts
Serving Size
143g
Servings
4
Amount Per Serving
Calories 74
Calories from Fat 32
% Daily Value *
Total Fat 4g
6%
Saturated Fat 1g
3%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 0mg
0%
Sodium 168mg
7%
Total Carbohydrates 11g
4%
Dietary Fiber 3g
13%
Sugars 3g
Protein 2g
Vitamin A
3%
Vitamin C
98%
Calcium
6%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1/2 small head of cabbage, thinly sliced
  2. 1 tbsp extra light tasting olive oil
  3. 1/4 tsp salt & pepper
  4. 1/2 tsp cumin
  5. 2 tsp honey
  6. Juice of 1 lemon
Instructions
  1. In a small bowl mix olive oil, salt and pepper, cumin, honey, and lime juice until well combined.
  2. Pour over shredded cabbage in medium mixing bowl and toss until well coated.
  3. Cover and refrigerate several hours, or up to one day before using.
Notes
  1. Keep covered in refrigerator for 3-5 days.
beta
calories
74
fat
4g
protein
2g
carbs
11g
more
Cook Eat Be Healthy http://cookeatbehealthy.com/
Grilled Fish Taco Lettuce Wraps | cookeatbehealthy.com

I opted to make a creamy spiced avocado sauce for these tacos because it not only adds tremendous flavor, but it adds a rich and creamy element that I really like.  I used to achieve that with sour cream and cheese, but since I’ve nixed those from my diet, this was a healthier – and may I add – tastier substitution!  I just blended a ripe avocado, some extra light tasting olive oil, a little garlic, salt, and cayenne, and for flavor and to maintain the beautiful green color, some fresh squeezed lime juice.

Spicy Avocado Sauce
Serves 6
A rich and creamy avocado sauce for topping tacos instead of sour cream and cheese.
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Total Time
20 min
Total Time
20 min
131 calories
7 g
0 g
12 g
1 g
2 g
81 g
202 g
1 g
0 g
9 g
Nutrition Facts
Serving Size
81g
Servings
6
Amount Per Serving
Calories 131
Calories from Fat 103
% Daily Value *
Total Fat 12g
19%
Saturated Fat 2g
9%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 8g
Cholesterol 0mg
0%
Sodium 202mg
8%
Total Carbohydrates 7g
2%
Dietary Fiber 5g
19%
Sugars 1g
Protein 1g
Vitamin A
3%
Vitamin C
17%
Calcium
1%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. I - 2 ripe avocados, depending on size
  2. 1 tbsp extra light tasting olive oil
  3. 1/2 tsp chopped garlic
  4. 1/2 tsp cayenne pepper
  5. 1/2 tsp salt
  6. Juice of 1 lime
Instructions
  1. Combine all ingredients in the bowl of a food processor and process on low for 1-11/2 minutes until smooth.
  2. Check for flavor, adding more salt or cayenne as your tastes prefer.
  3. Transfer to a squeeze bottle or small dish, cover, and refrigerate a few hours, or up to a day before using.
Notes
  1. Keeps 3-5 days in refrigerator.
beta
calories
131
fat
12g
protein
1g
carbs
7g
more
Cook Eat Be Healthy http://cookeatbehealthy.com/
Grilled Fish Taco Lettuce Wraps | cookeatbehealthy.com Grilled Fish Taco Lettuce Wraps | cookeatbehealthy.com

I used thawed previously frozen Swai fillets for the tacos.  This is a delicate, light, succulent white fish that is perfect for fish tacos.  I brushed the the fillets with a little EVOO, then sprinkled them with my Homemade Fajita Seasoning Mix and squeezed a little lime juice over the top.  I grilled them on a grill mat on the grill, but a grill pan would work just as well.  Don’t try to put them directly on the grill as they’re too fragile to survive!  Then it was a matter of grilling them for just a few minutes on both sides until they were cooked through and the meat was flaky.

Grilled Fish Taco Lettuce Wraps | cookeatbehealthy.com

Once all your components are ready it’s a cinch to assemble the best fish taco you’ve ever had!  A nice crispy lettuce leaf (I used romaine), some Mexican slaw, the beautiful flaky fish, a little fresh roasted corn salsa, and a squeeze or dollop of spicy avocado sauce and you’ll be transported to taco nirvana with your first bite! 

Grilled Fish Taco Lettuce Wraps
Serves 4
Straight from your kitchen...the world's best fish tacos!
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Total Time
30 min
Total Time
30 min
797 calories
93 g
119 g
27 g
68 g
4 g
2994 g
425 g
46 g
0 g
20 g
Nutrition Facts
Serving Size
2994g
Servings
4
Amount Per Serving
Calories 797
Calories from Fat 235
% Daily Value *
Total Fat 27g
42%
Saturated Fat 4g
20%
Trans Fat 0g
Polyunsaturated Fat 9g
Monounsaturated Fat 11g
Cholesterol 119mg
40%
Sodium 425mg
18%
Total Carbohydrates 93g
31%
Dietary Fiber 48g
194%
Sugars 46g
Protein 68g
Vitamin A
2339%
Vitamin C
171%
Calcium
75%
Iron
108%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 Swai, or other white fish, fillets, thawed if previously frozen
  2. 2-3 tsp Homemade Fajita Seasoning (see above for link to this recipe)
  3. 2 tsp EVOO
  4. 1 lime wedge
  5. 8 large lettuce leaves, I used romaine
  6. Roasted Corn Salsa
  7. Mexican Slaw
  8. Spicy Avocado Sauce
Instructions
  1. Preheat gas grill to medium setting.
  2. Brush both sides of fillets with EVOO, sprinkle with fajita seasoning, and squeeze one side with just a little lime juice.
  3. Place grill mat or pan on grill and then place the fish on that.
  4. Grill for 2-3 minutes, turn and grill 2-3 more until fish is opaque and flaky.
  5. Assemble fish tacos by layering Mexican slaw, grilled fish, salsa, and avocado sauce on lettuce leaf.
  6. Serve with lime wedges for a squeeze of fresh lime juice just before eating.
  7. ENJOY!!!
Notes
  1. As an alternative to Homemade Fajita Seasoning you could use your favorite Mexican seasoning blend - but it won't be as good! 😜
beta
calories
797
fat
27g
protein
68g
carbs
93g
more
Cook Eat Be Healthy http://cookeatbehealthy.com/
I hope you find these luscious fish tacos as delicious as I do.  I even told my husband that I think I could eat these every single day for the rest of my life….that’s how good I think they are!  Let me know what you think when you try them.  I love to have input and feedback!  Here’s to Grilled Fish Taco Lettuce Wrap Wednesday’s!  😉