Southwestern Fish Lettuce Wraps and Pepper Boats

This recipe swaps traditional tortillas for fresh lettuce and mini peppers, offering a high-protein, low-carb way to enjoy vibrant Southwestern flavors.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 6 sweet mini bell peppers · 21 kcal in the whole recipe
• 8 lettuce leaves · 14 kcal in the whole recipe
• 1 cup instant brown rice (dry) · 644 kcal in the whole recipe
• 1 pound tilapia fillets, thawed · 506 kcal in the whole recipe
• 2 teaspoons sodium-free Southwest chipotle seasoning
• 2 tablespoons canola oil, divided · 295 kcal in the whole recipe
• 1/2 teaspoon salt, divided
• 2 limes, divided · 29 kcal in the whole recipe
• 1/4 cup reduced-fat sour cream · 52 kcal in the whole recipe
• 1/2 cup yellow corn (frozen or canned, no-salt added) · 341 kcal in the whole recipe
• 1 medium tomato, diced · 38 kcal in the whole recipe
• 1 small onion, diced · 33 kcal in the whole recipe
• 1 clove garlic, minced · 5 kcal in the whole recipe
• 1 jalapeno pepper, minced · 42 kcal in the whole recipe

Method

1. Slice 4 of the mini bell peppers in half vertically and arrange them on a serving platter alongside the lettuce leaves. Finely dice the remaining 2 mini peppers.

   

2. Prepare the salsa fresca by mixing the diced mini peppers, tomato, onion, corn, garlic, jalapeno, and 1/4 teaspoon of salt in a medium bowl.

   

3. Cook the brown rice according to the package instructions. Once done, stir in 1/2 tablespoon of canola oil, the juice of one lime, and 1/4 teaspoon of salt. Cut the remaining lime into wedges.

   

4. Season both sides of the tilapia fillets with the chipotle seasoning. Heat the remaining 1.5 tablespoons of canola oil in a large nonstick skillet over medium-high heat, and cook the fish for 3 minutes on each side until opaque and cooked through (145°F / 63°C).

   

5. Flake the cooked fish with a fork and place it in a serving bowl. Set out the platter of lettuce and pepper boats, the seasoned rice, flaked fish, fresh salsa, sour cream, and lime wedges, letting everyone build their own wraps!

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.