Southwestern Fish Lettuce Wraps and Pepper Boats

Ingredients

• 6 adet tatlı mini dolmalık biber · 410 kcal
• 8 adet marul yaprağı · 12 kcal
• 1 su bardağı hazır esmer pirinç (kuru) · 548 kcal
• 450 gram tilapya fileto, çözdürülmüş · 447 kcal
• 2 tatlı kaşığı tuzsuz Güneybatı chipotle baharatı · 3 kcal
• 2 yemek kaşığı kanola yağı, bölünmüş · 261 kcal
• Yarım çay kaşığı tuz, bölünmüş
• 2 adet misket limonu, bölünmüş · 26 kcal
• 1/4 su bardağı az yağlı ekşi krema · 80 kcal
• Yarım su bardağı tatlı mısır (dondurulmuş veya tuzsuz konserve) · 128 kcal
• 1 adet orta boy domates, küp doğranmış · 34 kcal
• 1 adet küçük boy soğan, küp doğranmış · 29 kcal
• 1 diş sarımsak, ezilmiş · 4 kcal
• 1 adet jalapeno biberi, ince kıyılmış · 37 kcal

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!

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