Grilled Fish and Poblano Lettuce Wraps are one of my healthier grilling recipes.
The grilled fish and charred poblanos turn regular lettuce wraps into something extraordinary.
I added avocado and spicy mayo to mine, but toppings like salsa and sour cream would be amazing too.
How to Make Grilled Fish and Poblano Lettuce Wraps
I have four tilapia fillets for the fish part of these wraps.
Pat them dry with paper towels and brush with olive oil.
Cut two poblano peppers in half and remove the seeds and stems.
Brush those with olive oil too and season everything with Old Bay.
Preheat your grill to medium high for a few minutes.
Tilapia is a very delicate fish, so it would fall apart if I placed it right on the grill.
I put mine in a grilling basket to keep them safe and sound 😉
The poblano peppers can go right on the grill grate.
This will cook 6 to 7 minutes total, flipping them halfway through.
That gorgeous charred skin is free flavor right there, my friends 🙂 YUM!
Set out some lettuce cups and your toppings to assemble these wraps.
I used Boston lettuce, but bibb lettuce would be another good choice.
Let the fish cool slightly and slice the peppers.
Then flake the tilapia into smaller pieces and place them in the lettuce cups along with the sliced poblanos and other toppings of choice.
I added avocado and spicy mayo to my Grilled Fish Lettuce Wraps
All the delicious flavors together with the crisp lettuce were perfect!
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Grilled Fish and Poblano Lettuce Wraps
- Grill Basket
- 4 tilapia fillets
- 2 poblano peppers
- olive oil, Old Bay seasoning
- 1 head Boston or bibb lettuce
- Toppings of choice: avocado, spicy mayo, salsa, sour cream, hot sauce
- Pat the tilapia fillets dry with paper towels. Cut the poblano peppers in half lengthwise, cut off the stems, and remove the seeds.
- Brush the tilapia and poblano peppers with olive oil and season both sides with Old Bay.
- Put the tilapia in a grilling basket to prevent sticking to the grill. Preheat the grill to medium high for several minutes.
- Put the grill basket on the grill and put the poblanos on the grill grates for 6 to 7 minutes, flipping both halfway through.
- Let the fish cool slightly and slice the poblanos. Cut the bottom off of the lettuce and separate the lettuce leaves.
- Flake the fish and add it to the lettuce cups along with the poblano peppers and toppings of choice such as avocado, spicy mayo, salsa, sour cream, hot sauce.