Fiesta Lettuce Wraps and Pepper Boats
Makes:
4 Servings
Preparation Time:
45 minutes
Using bell peppers and lettuce for wraps is a fun way to increase vegetables on the plate. Lettuce leaves and mini peppers are perfect for a build-your-own Southwestern meal or as appetizers.
Ingredients
- 6 sweet, mini bell peppers
- 8 lettuce leaves
- 1 cup instant brown rice (dry)
- 1 pound tilapia filets, fresh or frozen (thawed)
- 2 teaspoons Southwest chipotle seasoning (no sodium)
- 2 tablespoons canola oil (divided)
- 1/4 teaspoon salt
- 2 limes (divided)
- 1/4 cup reduced-fat sour cream
- For the Salsa Fresca:
- 1/2 cup yellow corn (frozen or canned, no-salt added)
- 1 medium tomato
- 1 small onion
- 1 clove garlic (minced)
- 1 jalapeno pepper (minced)
- 1/4 teaspoon salt
Directions
- Slice peppers in half vertically. Arrange lettuce and 8 pepper halves on a serving platter.
- Cook brown rice according to package directions.
- To make salsa fresca, dice remaining pepper halves, tomato, and onion; mix with corn, garlic, jalapeño pepper, and 1/4 teaspoon salt.
- Sprinkle both sides of tilapia filets with Southwest chipotle seasoning.
- Heat 1 1/2 tablespoons canola oil in a large nonstick skillet over medium-high heat. Add fish to pan, and cook for 3 minutes on each side (cook fish until it is opaque, 145 ºF). Flake with a fork and place in a serving dish.
- When rice is done, stir in remaining 1/2 tablespoon oil, juice from one lime, and ¼ tsp salt. Cut remaining lime into wedges.
- To serve, set out pepper-lettuce platter, rice, fish, salsa fresca, sour cream, and lime, and let diners build their own boats and wraps
Notes
Produce for Better Health Foundation
