- Dairy free
- Egg free
- Gluten free
- Lactose free
- Nut free
- Peanut free
- Sesame free
- Soy free
- Wheat free
- Shellfish free
- No added sugar
- High in dietary fibre
- High in protein
- 2 serves veg or fruit
For a light and tasty meal that’s hard to beat, you can’t go past these Mexican flavoured fish lettuce cups.
- Serves4
- Cook time10 minutes
- Prep time15 minutes
Ingredients
- 500g Coles Deli Responsibly Sourced Thawed Basa Fillets
- 40g pkt Coles Mexican Seasoning Mix
- 450g pkt microwavable jasmine rice
- 1 bunch coriander
- 125g can Coles Corn Kernels, rinsed, drained
- 2 tomatoes, chopped
- 1 red onion, finely chopped
- 1 lime, juiced
- 8 baby cos lettuce leaves
- 3/4 cup (170g) Coles Smoky Salsa Roja
- 1 lime, extra, cut into wedges
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place the fish on a plate. Sprinkle with the seasoning and rub into the flesh to coat. Heat the rice following packet directions.
Step 2
Meanwhile, chop half the coriander and place in a bowl with the corn, tomato, onion and half the lime juice. Stir to combine. Season.
Step 3
Place a medium greased frying pan over medium-high heat. Cook the fish for 3 mins each side or until cooked through. Flake into bite-size pieces.
Step 4
Place lettuce leaves on a serving platter. Spoon the rice evenly among lettuce leaves. Top with fish, salsa, tomato mixture and remaining coriander. Serve with lime wedges.
Recipe tip
COOK. STORE. SAVE.
Have wraps or tortillas in the pantry? Use them instead of the lettuce.
COOK IT RIGHT
Buy it right
Look for basa fillets that are firm and opaque.
Store it right
If you don’t plan to use them right away, place the basa fillets on a plate as soon as you get them home and wrap in plastic wrap. Store in the coldest part of your fridge until ready to cook.
Cook it right
To check whether your fish is cooked just right, use a fork to test the thickest part – it should flake away easily.
Brent Draper's mexican-style fish lettuce cups
- Serves4
- Cook time10 minutes
- Prep time15 minutes
Ingredients
- 500g Coles Deli Responsibly Sourced Thawed Basa Fillets
- 40g pkt Coles Mexican Seasoning Mix
- 450g pkt microwavable jasmine rice
- 1 bunch coriander
- 125g can Coles Corn Kernels, rinsed, drained
- 2 tomatoes, chopped
- 1 red onion, finely chopped
- 1 lime, juiced
- 8 baby cos lettuce leaves
- 3/4 cup (170g) Coles Smoky Salsa Roja
- 1 lime, extra, cut into wedges
Description
For a light and tasty meal that’s hard to beat, you can’t go past these Mexican flavoured fish lettuce cups.
Method
Step 1
Place the fish on a plate. Sprinkle with the seasoning and rub into the flesh to coat. Heat the rice following packet directions.
Step 2
Meanwhile, chop half the coriander and place in a bowl with the corn, tomato, onion and half the lime juice. Stir to combine. Season.
Step 3
Place a medium greased frying pan over medium-high heat. Cook the fish for 3 mins each side or until cooked through. Flake into bite-size pieces.
Step 4
Place lettuce leaves on a serving platter. Spoon the rice evenly among lettuce leaves. Top with fish, salsa, tomato mixture and remaining coriander. Serve with lime wedges.