Mexican Chipotle-Lime Red Drum Tacos (Low-Carb Lettuce Wraps)

Ingredients

• 12 oz red drum fillets
• 6 large leaves romaine hearts (or butter lettuce)
• 2 tsp chipotle in adobo sauce
• 1 tbsp adobo sauce (from the can)
• 2 tbsp lime juice
• 1 tsp lime zest(optional)
• 2 tbsp olive oil
• 3 cloves garlic
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp dried oregano
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 cup water or low-sodium chicken broth
• 1/2 cup pico de gallo (diced tomato, onion, cilantro, lime)
• 2 tbsp fresh cilantro (chopped)(optional)
• 1/4 cup red onion (finely diced)(optional)

Instructions

1. 1

   Prep (25 minutes): Pat the red drum dry. Mince the garlic. Finely chop cilantro and dice onion if making pico-style salsa; set aside. Zest and juice the lime.

2. 2

   Make the chipotle-lime adobo base: In a bowl, mix chipotle in adobo, adobo sauce, lime juice, lime zest (if using), cumin, smoked paprika, oregano, salt, and black pepper.

3. 3

   Char and cook the fish (20 minutes): Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the fish and sear 2–3 minutes per side until lightly charred. Remove fish to a plate.

4. 4

   Simmer the sauce: Lower heat to medium. Add remaining 1 tbsp olive oil, then sauté garlic for 30–45 seconds. Stir in the chipotle-lime adobo base and water/broth. Simmer 3–4 minutes to thicken slightly.

5. 5

   Finish: Return fish to the skillet and simmer gently 8–10 minutes, until the fish flakes easily and is cooked through. Spoon sauce over fish and flake into bite-size pieces.

6. 6

   Assemble low-carb lettuce wraps: Lay out lettuce leaves. Fill with chipotle-lime red drum and top with pico-style salsa. Serve immediately.