I have moments sometimes, as all people who love food do, where I am so perfectly happy and enjoying my food that a tiny little smile slowly appears as I eat. Most times, I don’t even know I’m doing it. Embarrassing, yes. Especially when other people notice it. But anytime that happens, rest assured my friends. That is when I know I should share it with all of you, and as soon as possible.

So last night, when I found myself smiling the entire time through eating dinner, with salsa juice running down my hands and elbows, I knew I had a winner on my hands. I’m not sure if I can even call it a “recipe”, really. We’ll go with a very, very simple and quick summer “idea” this time for these Grilled Fish Taco Lettuce Wraps. For this, you might first want to look at some of the best indoor grills you can find online.

Lettuce wraps are nothing new of course, but they are quick and refreshing as we officially begin the summer season. I am a huge fan of anything wrapped up in a crunchy leaf- adult finger food if you will.   This particular version is a great way to have a fresh Mexican themed night without feeling stuffed or weighed down with heavy food.  But, hold the light summer salads for another night, this one is no wimpy meal if you’re hungry or cooking for people who are.

My very quick taco version pictured above included grilled halibut, avocado slices, organic re-fried pinto beans and a peach/mango salsa, but the possibilities are quite endless- try grilled chicken, steak or shrimp, grilled onions and peppers, fresh corn, or grated cheese if you’d like. Be careful though- sometimes fewer ingredients are better so you can easily wrap them up and actually take a bite (note to self).

Ingredients {Serves 4}:

• 1/2 pound white fish (of your choice) + olive oil, lime juice, sea salt and pepper to grill
• 1 avocado, sliced
• 1 can organic re-fried beans (check for no added oils and sugars)
• 1 jar clean salsa (of your choice- check for added sugars and strange ingredients). Peach/Mango was delicious!
• 1 head iceburg lettuce

Directions:

1. Grill the Fish: On a large piece of foil, drop a quarter sized amount of olive oil and spread around with your fingers. Rinse the fish and pat it dry before laying down to top of the olive oil. Drizzle with a touch more olive oil, pepper and sea salt to taste. Squeeze 1/2 lime over the top and grill at medium-high heat for 15 min or until you can cut it in half and the fish is an opaque white color (not translucent).

*If you cook in the oven, preheat to 375 for the same time and check frequently. Broil at the very end to crisp the top.

2. Heat re-fried beans on the stove and slice the avocado. Add them to small bowls with your salsa for easy serving.

3. Cut bottom stem off the iceburg lettuce and slowly peel the layers away as you rinse each one. Add to a large bowl to serve:

4. Set up a build -your-own taco bar with your ingredients and lettuce wraps. Take the fish off the grill and let cool for a minute. Begin the taco building train however you’d like: