Fish Tacos in Lettuce Wraps

With the abundance of fresh produce available right now, I've been trying new things in the kitchen. Last night, I made amazing fish tacos for dinner. If you'd like to try them sometime, start by preparing pico de gallo early in the day to give the flavors time to mix up. My pico is one large fresh tomato diced small, a big handful of fresh cilantro chopped well, half a red onion finely diced and one half a large jalapeno pepper (seeds and membrane removed) finely chopped. Mix well and put in fridge for few hours. You can also prepare the fish hours before and let it dry before preparation. I used two tilapia filets (cut in half lengthwise), dipped in an egg wash then in a combination of corn meal, unseasoned bread crumbs and half a package of chili seasoning (for that taco taste). Later I seared the filet pieces in a little canola oil for 3 minutes on each side (until browned), which should be enough time to cook them through since it's a small fish. Use Boston Lettuce as your wraps instead of tortillas since they form perfect little taco-like cups. Just pile in the fish and pico de gallo (skip the cheese and savor the produce). Try them once and you'll be hooked!