Fish-Optional Lettuce Tacos

 
  • Cooking and Prep: 1 h 20 m
  • Serves: 8
  • Contains:

Fish tacos or variations thereof are one of my go-to appetizers, but I’ve hosted many meals where I notice my guests don’t love fish, and at that point I feel bad that I don’t have a plan B. This genius idea by Chanie (she’s not our intrepid editor for nothing) is plan A and plan B in one!

Ingredients (22)

Salad

Tuna Steak

Dressing

Start Cooking

Prepare the Tuna Steak

  1. Preheat a frying pan over medium-high heat.

  2. Combine lime juice with maple syrup or honey in a bowl or container. Set aside.

  3. Brush the tuna steak with oil and season with salt and pepper. Sear for about 45 seconds on each side, then transfer directly to the lime-maple mixture.

  4. Allow to marinate for one hour or up to overnight.

Prepare the Dressing

  1. Combine lime juice, maple syrup, mayonnaise, dried chives, and garlic powder.

  2. Season to taste with salt and pepper, and thin with one to two tablespoons water until you have a dressing consistency.

Assemble the Tacos

  1. Combine onion, tomato, cucumber, cabbage, and carrots.

  2. Toss with dressing and serve inside a bib lettuce leaf.

  3. Top generously with chopped parsley and cilantro.

  4. Slice the tuna thinly and serve alongside the lettuce taco for optional inclusion.

Credits

Food and Prop Styling by Renee Muller
Photography by Moshe Wulliger



 
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