Szechuan‑Spiced Tilapia Lettuce Wraps

Ingredients

• 450 g Tilapia fillets
• 12 large Butter lettuce leaves
• 1 cup Red cabbage, shredded
• 1/4 cup Fresh cilantro, chopped
• 2 tablespoons Cornstarch
• 2 tablespoons Olive oil
• 2 cloves Garlic, minced
• 1 teaspoon Ginger, grated
• 1 teaspoon Szechuan peppercorns, ground
• 2 tablespoons Soy sauce (gluten‑free if needed)
• 1 tablespoon Rice vinegar
• 1 teaspoon Erythritol or other low‑carb sweetener
• 1/2 teaspoon Red pepper flakes
• to taste Salt
• to taste Black pepper

Instructions

1. 1

   Pat the tilapia fillets dry, cut into bite‑size pieces, and toss with cornstarch to coat lightly.

2. 2

   Heat olive oil in a large skillet over medium‑high heat; add the tilapia and fry 3‑4 minutes per side until golden and cooked through. Remove and set aside.

3. 3

   In the same skillet, add garlic and ginger; sauté 30 seconds until fragrant. Stir in soy sauce, rice vinegar, erythritol, ground Szechuan peppercorn, red pepper flakes, salt, and black pepper; cook 1‑2 minutes until the sauce thickens slightly.

4. 4

   Return the tilapia to the pan, toss to coat evenly with the sauce, and cook an additional minute to heat through.

5. 5

   To assemble, place a spoonful of the sauced tilapia into each butter lettuce leaf, top with shredded cabbage and chopped cilantro. Serve immediately.