Fish Tacos on Lettuce Leaves

Been thinking about Fish Tacos for a solid week.  Or two.  This recipe is based on Mark Bittman's Fish Tacos in his Kitchen Express book.

On stove:
Heat some olive oil, add a red onion and a few cloves of garlic, finely chopped.
Realize that the pan you've chosen is waaaay too small.  Change everything to a larger pan mid-saute.
Chop a bell pepper (my favorite is red) and add it to the pan.  Add some spices, I added a few shakes of: cumin; coriander; chili powder; salt; and ground pepper.  When the vegetables are closer to being done, add the fish.  I used three tilapia fillets that were thawed from an package of individually-wrapped frozen pieces.  Stir and break up fish until it turns white (where it is not covered in spices), looks done, and flakes easily.  Then cook a little longer if you're like me and irrationally squeamish about making certain something is cooked all the way through.

On (romaine) lettuce leaves:
Spoon up the some fish mixture, add broccoli slaw (from a bag), cut-in-half grape tomatoes (will quarter them next time), and a lot of cilantro.  Squeeze lime juice over the whole thing.  Realize that just like regular tortillas, it is indeed very possible to over-fill a lettuce leaf.

This should have included avocado, but the avocados need a little more time in the paper bag with their apple friend to get ripe enough to use.  I'd also recommend using either more spices (and some cayenne) during the cooking portion, or actual salsa on top for more of an added kick.

Prep-start-time to food-in-mouth time: 30 min.  This would have been 25 min. had I not felt it necessary to put A LOT of cilantro on each taco, and spent a few minutes plucking leaves.

Looks like this made enough for 2+ more meals.  (For a single person.)
Scooter

Mark Bittman's Kitchen Express book on Amazon.