When you have delicious flavors, there is no need for the actual taco! When choosing your fish, go with whatever white filet of fish is on sale! Tilapia or flounder would be perfect!
2 filets of the white fish of your choosing
1 bell pepper – chopped
1 medium onion – chopped
1 ear’s worth of corn – cut from cob
3 cloves of garlic – minced
2 Tbsp. olive oil
Juice of 1 lime
2 Tbsp. Cajun seasoning
1 head of lettuce – each leaf separated and washed
1. In a large pan, heat 1 tablespoon of olive oil over medium heat. Add garlic and onion, and sauté until fragrant. Add peppers, corn, lime juice, and 1 Tbsp. Cajun seasoning. stir and allow to cook for 5 minutes.
2. While the veggies are cooking, coat the fish filets with the remaining Cajun seasoning. Heat 1 tablespoon of olive oil over high heat in a non stick frying pan. Cooke the fish until blackened on both sides – approximately 2 minutes per side.
3. Serve with large pieces of lettuce and mounds of veggies with each filet.
Our garden is growing so fast! I have a feeling that it is going to get to the point where we can’t eat the veggies fast enough! Our lettuce has been thriving, so I developed this recipe for lettuce wraps… Except that our lettuce is still young and not big enough to make a wrap, so I modified it. I present to you, Aisan Chicken Lettuce Wrap Salad – the less messy to eat version of lettuce wraps!
2 chicken breasts chopped in 1/2 inch cubes
1/2 cup teriyaki sauce
2 cloves garlic – minced
2 tsp. grated ginger
1/4 tsp. red pepper flakes
1 Tbsp. orange juice
1 green pepper sliced into 1 inch strips
1 red pepper sliced into 1 inch strips
3 carrots sliced into 1 inch strips
1 large head of lettuce
Optional – A handful of chow mein noodles (not if you are looking for the paleo version obviously!)
Olive oil, salt, and pepper to taste
1. At least 3 hours prior to cooking, prepare the marinade by whisking together the teriyaki sauce, garlic, ginger, red pepper flakes, and orange juice. Place the diced chicken in a ziplock bag and pour the marinade over it. Seal an refrigerate until ready to cook.
2. Prepare two plates with a large bed of washed and chopped lettuce. Drizzle with olive oil and add salt and pepper to taste. Refrigerate to keep crisp until ready to serve.
3. Preheat a wok or large frying pan over high heat.
4. Pour contents of ziplock bag into the hot pan. Toss for two minutes, and then add the peppers and carrots.
5. Allow to cook while stirring occasionally until chicken is cooked through and the veggies are tender – about 10 minutes.
6. Scoop the chicken mixture over the beds of lettuce and sprinkle with chow mein noodles if you wish.
A view of our lettuce rows in the garden: