Chili Lime Fish or Chicken Lettuce “Tacos”

Chili Lime Fish or Chicken Lettuce “Tacos” (Serves 4)

Heatlhy and easy….here is another clean food recipe that is a hit in my family.  This is one of those recipes that really does not require any precise measuring at all–just gather all of these awesome ingredients that taste so great together and you can’t mess it up!  The four spices listed below are used twice in this recipe…use them to season the fish or chicken and also use them to flavor the healthy Mexican flavored “sour cream” that is made with Greek yogurt.  With this dinner, you get to feel like you are eating a taco but with the benefits of eating a salad.


1-1 ½  lbs white fish or chicken

1 bunch romaine lettuce, leaves cleaned and dried

1 can low sodium black beans, drained and rinsed

1 can low sodium corn, drained and rinsed

handful cilantro, chopped

3-4 green onions or half of one red onion, chopped

juice of two limes

1 cup plain greek yogurt

chili powder


garlic salt (or garlic powder and salt)


1 avocado

hot sauce, salsa, fresh pico de gallo (optional)


In a small bowl, mix 1 cup plain Greek yogurt with 2-3 Tbsp lime juice, add a few dashes of chili powder, cumin, garlic salt and pepper to taste; Chill.  In a medium bowl, mix black beans, corn, cilantro and onion with 2-3 Tbsp lime juice and a dash of garlic salt;  Chill.  Clean and dry romaine lettuce leaves.  Prepare grill or grill pan to medium-high heat.  Brush fish lightly with olive oil and season both sides with chili powder, cumin, garlic salt and pepper (keep seasoning light if you want to reduce sodium).  Grill fish for 3-4 minutes per side or until cooked through (for chicken breasts, season the same and cook for 6-8 minutes per side or until cooked through).  Squeeze half of remaining lime over fish or chicken just before serving.

We often double up on our romaine leaves for sturdiness.  Layer fish or chicken, black bean/corn mix, avocado, yogurt mixture.  Add hot sauce, salsa, pico, extra cilantro etc.

2 thoughts on “Chili Lime Fish or Chicken Lettuce “Tacos”

  1. John Ridge

    Carolyn, thanks for submitting this recipe to System of Strength. I cooked it, with a couple substitutions, for a party last night and folks loved it. I used frozen wild mahi mahi I found at Giant Eagle, and swapped in flour tortillas for the lettuce and Mrs Dash for the cumin. I used a George Foreman grill (yep, real high tech) to test out cooking the fish at home, 4 minutes total. Turned out just as good as grilling the fish later on Saturday at my friends’ house, less dry. Thanks again for the recipe, closest I’ve found to the fish tacos at Mad Mex. John

    1. Carolyn Barger Post author

      Thanks for your reply, John. I’m glad you liked it. Your substitutes sound great. Yes, George Forman grills still work great in a pinch (or in the winter)!

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