Name: Grilled Fish Lettuce Wraps with Pineapple Pico and Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Tilapia Fillet (170 g); 2 oz Vegan Chorizo (56 g); 1/2 cup Cooked Brown Rice (100 g); 1/2 cup Diced Pineapple (80 g); 1/4 Jalapeño Pepper (10 g); 2 tbsp Finely Chopped Red Onion (30 g); 2 tbsp Fresh Cilantro (8 g); 1 tbsp Lime Juice (15 g); 1 tsp Olive Oil (5 g); 3 Butter Lettuce Leaves (45 g)

Grilled Fish Lettuce Wraps with Pineapple Pico and Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Grilled Fish Lettuce Wraps with Pineapple Pico and Rice

Enjoy a vibrant and refreshing lunch that harmonizes perfectly grilled tilapia and savory vegan chorizo tucked in crisp lettuce wraps. The dish is crowned with a zesty pineapple pico, where fresh pineapple, jalapeño, red onion, and cilantro are brightened up with lime juice, accompanied by a side of tender brown rice. Each bite delivers a blend of smoky, sweet, and tangy flavors, creating a light yet satisfying meal.

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NUTRITION

Protein

44.8g

Fat

15.3g

Carbs

42.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Tilapia Fillet (170 g)

2 oz Vegan Chorizo (56 g)

1/2 cup Cooked Brown Rice (100 g)

1/2 cup Diced Pineapple (80 g)

1/4 Jalapeño Pepper (10 g)

2 tbsp Finely Chopped Red Onion (30 g)

2 tbsp Fresh Cilantro (8 g)

1 tbsp Lime Juice (15 g)

1 tsp Olive Oil (5 g)

3 Butter Lettuce Leaves (45 g)

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PREPARATION

1
Pat the tilapia dry and lightly season with salt and pepper. Preheat your grill or grill pan over medium-high heat.
2
Grill the tilapia for about 3-4 minutes per side until it is opaque and flakes easily.
3
Simultaneously, in a small pan, lightly sauté the chopped vegan chorizo over medium heat until it is warmed through and begins to crisp slightly.
4
In a medium bowl, combine the diced pineapple, finely chopped jalapeño, red onion, and fresh cilantro. Stir in the lime juice and a dash of salt to create the pineapple pico.
5
Warm the cooked brown rice if needed. Drizzle the olive oil over the rice to enhance flavor.
6
To assemble, lay out the butter lettuce leaves and add a spoonful of brown rice onto each leaf.
7
Top with portions of grilled tilapia and a sprinkle of the sautéed vegan chorizo.
8
Finish by spooning a generous amount of pineapple pico over the top. Serve immediately and enjoy the mixture of smoky fish, savory chorizo, tangy pico, and soft rice wrapped in refreshing lettuce.