Name: Tilapia lettuce wraps with corn
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 oz tilapia fillet, patted dry; 1/2 package frozen corn kernels; 2 oz cremini mushrooms, sliced; 1/4 cup white rice, cooked; 1 tbsp extra virgin olive oil; 1/2 tsp salt; 1 tbsp lime juice; 1 1/2 tsp low-sodium soy sauce; 1 tsp honey; 2 tsp fresh ginger, grated; 1 clove garlic, minced; 6 butter lettuces, leaves separated; 1 green onion, thinly sliced

Instructions

Prep 20 min · Cook 5 min

In a small bowl, whisk together the lime juice, soy sauce, honey, grated ginger, and minced garlic until the honey is completely dissolved. Set aside.
Heat two-thirds of the olive oil in a 12-inch nonstick skillet over medium-high heat. Add the mushrooms, frozen corn, and half the salt. Cook for 6 to 8 minutes, stirring occasionally, until the water from the corn has evaporated and the mushrooms are browned. Stir in the cooked rice to warm through, then remove everything from the pan and set aside.
Season the tilapia fillet with the remaining salt. Heat the remaining oil in the same skillet over medium-high heat. Place the 1/2-inch-thick fillet in the pan and cook for 3 minutes. Flip carefully and cook for 2 to 3 minutes more. Done when opaque and flakes easily, 145°F.
While still in the pan, gently flake the tilapia into large bite-size chunks. Return the corn mixture to the skillet and pour the sauce over everything. Toss for 1 minute to coat and glaze the filling. Divide the mixture among the lettuce leaves and garnish with the sliced green onions.

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Ingredients

Instructions

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