Fish Taco Lettuce Wraps with Mango Salsa

Ingredients:
1 head butter or romaine lettuce
2 (4-6 ounce) salmon fillets (you could also use white fish for this recipe if desired)
Olive or avocado oil
Salt

Mango Salsa:
1 mango, peeled and diced
¼ cup minced red onion
¼ cup chopped cilantro
2 Tablespoons fresh lime juice
1 Teaspoon minced serrano or jalapeno
1 Teaspoon salt, or to taste

Avocado Coconut Cream:
1 ripe avocado, peeled and pitted
½ cup coconut milk, from the can
1 Tablespoon fresh lime juice
1 Teaspoon salt, or to taste

Instructions:
• Mix together all the ingredients for the mango salsa and set it aside to let the flavors meld.
• Place all the ingredients for the avocado coconut cream in a blender and blend until smooth. Scoop the cream out of the blender and into a serving dish.
• Preheat the grill on high heat.
• While the grill is heating up, drizzle the salmon (or fish of choice) with oil and sprinkle generously with sea salt. Make sure to oil the skin on the bottom of the fillet, it keeps it from sticking to the grill.
• Place the fish on the grill and immediately lower the heat to medium. Cook until it is barely done, just starting to flake but with some softness left. This normally takes 5-8 minutes for individual fillets, a whole fish fillet will take longer.
• While the fish is cooking, pull the lettuce apart into individual leaves. Wash and dry it in a salad spinner.
• When the fish is done serve it with the lettuce wraps, mango salsa, and the avocado coconut cream.

Makes 2 servings; count each serving as 2 proteins, ½ fruit and 1 fat per tablespoon of Avocado Coconut Cream.

Recipe courtesy of getinspiredeveryday.com