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Tuesday, June 2, 2015

{Sweet Lime Fish Taco Lettuce Wraps}

A few weeks ago Derek and I met up with a great couple (Katie and Ryan) for dinner at LOLO's (Locally Owned, Locally Operated) in downtown Stillwater, the evening was fabulous! LOLO is newer restaurant in Stillwater that I had been dying to try for sometime now.  The menu features fresh items that are made from with all local produce and everything is made in house (with the exception of the ketchup and hot sauce, thats what our waitress told us; even the bitters for the drinks are hand crafted)!  Anyways, the food was excellent, fresh and full of flavor.  

Myself and Katie order the fish tacos and they were the bomb!  Slightly spicy, tangy and just down right amazing!  I mean these fish tacos were good, so good that I could not get them off my mind, I knew at some point I would have to try and recreate them!  

I mean I wanted to recreate everything, the fish, the slaw, the salsa even the crisp lettuce wrap that they served them in (not sure how I would have reinvented the lettuce leaf)!  And you know what, these Sweet Lime Fish Taco's come pretty darn close to the ones served at LOLO.  Slightly sweet, spicy and full of tang.  The lettuce wrap adds a nice crunch and extra texture!  I cooked the fish up on a grill pan, but you could easily skewer the fish chunks and grill them outside on the grill!  You have to try these, like now!  And if you are close to the Stillwater area head downtown and check out LOLO, you won't be sorry you did! 

Sweet Lime Fish Taco Lettuce Wraps 
Brunch N'Cupcakes 
Serves 4 


Fresh Tomato Salsa:
1/4 Cup Onion Finely Chopped 
3 Garlic Cloves Minced
Juice and Zest from One Lime
1 Pint Grape Tomates, quartered
1 Serrano Chili Pepper - Seeded and Finely Chopped
1 Tablespoon Vinegar (Apple Cider or plain old vinegar)
1 Serrano Chili Pepper - Seeded and Finely Chopped 
1/4-1/3 Cup Cilantro Finely Chopped (Depending on how much you like cilantro) 
Salt and Pepper to taste

Fish and Marinade:
1 1/2 Pound Meaty White Fish; Cut into 1 inch chunks (I used Cod)
2 Teaspoons Garlic Powder
1 Teaspoon Smokey Paprika
1 Teaspoon Salt
Juice and Zest of One Lime 
1 1/2 Tablespoons Water 
1 1/2 Tablespoons Brown Sugar 
1/4 Cup Vinegar - White Vinegar
2 Tablespoons Olive Oil 

Tangy Red Cabbage Slaw:
4 Cups Shredded Purple Cabbage
3 Tablespoons Greek Yogrut 
2 Tablespoons Apple Cider Vinegar 
1 Teaspoon Paprika and Garlic Powder
Salt and Pepper to Taste 

For Serving:
8 Large Romaine Lettuce leaves (or 8 Small Corn Tortillas if you would prefer over lettuce wraps, I like La Tortilla Factory Brand)
Sour Cream or Greek Yogurt, Avocado Slices, Extra Lime Wedges, and Cheese - All Optional 

1- Place fish chunks in a large ziplock bag or large tupperware container with fitted lid.  Toss with paprika, salt and garlic powder until evenly covered.  Set aside.  Combine marinade ingredients (Lime Juice/Zest through Olive Oil), whisking together until well combined.  Pour marinade over fish and toss fish with marinade until evenly distributed.  Set fish in fridge and let marinade for 30 minutes to an hour. 
2- To make the fresh tomato salsa.  In a small bowl combine onions, garlic, lime juice and lime zest.  Let onions and lime juice sit for two minutes before add remaining salsa ingredients to the bowl.  Toss until well combined, let salsa sit in fridge until 5 minutes before serving. 
3- To make the red cabbage slaw: whisk together Greek Yogurt, Apple Cider Vinegar, Paprika and garlic.  Pour over cabbage and mix until well combined.  Season with salt and pepper to taste.  Set aside until ready to serve. 

Now to cook the fish! 

Method One - Indoors on a grill pan:
1- Heat a grill pan that has been coated with cooking spray on medium-high heat.  Place fish chunks on grill pan (reserving marinade) and cook for 2 minutes before flipping over.  Flip fish chunks over, baste with reserved marinade and cook for an additional 2 minutes or until fish is cooked through. 

Method 2 - Outdoors on Grill
1- Skewer fish with wooden skewers that have been soaked in water (this will prevent the sticks from burning).  Remember to reserve the marinade for basting! 
2- Lightly oil the grill grates and heat grill (medium to high heat). 
3- Place fish directly on grill grates and grill for about 2 minutes per side or until fish is cooked through! 

To serve - 
Top a lettuce leaf with fish, slaw and pico and any other additional toppings you like!