Gluten-Free Fish Tacos with Salsa Verde Lettuce Wraps

For a healthier twist, these gluten-free fish tacos are wrapped in lettuce leaves instead of tortillas. They are light and tasty. The avocado makes it creamy, and the salsa verde gives it a sour kick.

Ingredients:

• 1 lb white fish fillets, such as cod or tilapia
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• 1 tablespoon olive oil
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• 1 teaspoon chili powder
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• 1/2 teaspoon cumin
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• Salt and pepper to taste
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• 1 cup salsa verde
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• 1 avocado, sliced
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• 1/4 cup chopped fresh cilantro
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• 8 large lettuce leaves, washed and dried
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• Lime wedges, for serving
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Instructions:

Warm the oven up to 190C 375F

Put chili powder, cumin, salt, and pepper in a small bowl

Add the olive oil and mix them together

Fish fillets should be put on a baking sheet that has parchment paper on it

Use the olive oil mix to coat the fish fillets

Put the fish in the oven for 12 to 15 minutes, or until it's fully cooked and flaky

Warm up the salsa verde in a small saucepan over low heat while the fish is baking

Put the tacos together when the fish is done: Put a lettuce leaf on a plate and top it with lime salsa, fish, avocado slices, and chopped cilantro

Add lime juice to the tacos and serve right away