Cajun Blackened Tilapia Lettuce Wraps

🥘 Ingredients

• baby lettuce
  4 unit
• black beans
  4 unit
• blackening spice
  2 tbsp
• cooking oil
  2 tsp
• garlic powder
  2 tsp
• lemon
  3 unit
• scallion
• scallions
  4 unit
• sour cream
  3 tbsp
• sweet thai chili sauce
  1 oz
• tilapia
  22 oz
• veggie stock concentrate
  2 unit

🍳 Cookware

• strainer
• medium pot
• large pan
• cutting board
• small bowl

1. 

   1

   Wash and dry produce. Trim and thinly slice scallions , separating whites from greens. Drain black beans in a strainer . Zest and quarter lemon (for 4 servings, zest one lemon and quarter both). Trim and discard root end from baby lettuce ; separate leaves.

   scallions: 4 unit, black beans: 2 unit, lemon: 2 unit, baby lettuce: 2 unit
2. 

   2

   Heat a drizzle of cooking oil in a medium pot over medium-high heat. Add scallion whites; cook, stirring sometimes, until softened, ⏱️ 45 seconds . Stir in garlic powder , veggie stock concentrate , black beans (the drained beans) plus ¼ cup water (⅓ cup for 4 servings) and a big pinch of salt and pepper. Bring to a boil, then reduce heat to low; cook and stir until thickened, ⏱️ 7 minutes .

   cooking oil: 2 tsp, garlic powder: 2 tsp, veggie stock concentrate: 2 unit, black beans: 2 unit
3. 

   3

   Meanwhile, pat tilapia dry with paper towels; rub with blackening spice and season with salt. Heat a drizzle of oil in a large, preferably nonstick, large pan over medium heat. Add tilapia and cook until browned and cooked through, ⏱️ 6 minutes per side. Transfer to a cutting board .

   tilapia: 22 oz, blackening spice: 2 tbsp
4. 

   4

   In a small bowl , combine sour cream , half the sweet thai chili sauce (all for 4 servings), juice from half the lemon , and as much lemon zest as you like. Season with salt and pepper. Add water 1 tsp at a time until mixture reaches a drizzling consistency.

   sour cream: 3 tbsp, sweet thai chili sauce: 1 oz, lemon: 1 unit
5. 

   5

   Once beans are done, remove pot from heat; stir in juice from one lemon wedge (two wedges for 4 servings). Cut tilapia into 12–16 pieces.

   lemon
6. 

   6

   Divide baby lettuce leaves between plates; fill with tilapia and as many beans as you like. Sprinkle with scallion greens and drizzle with the crema. Serve with any remaining lemon wedges and any remaining beans on the side. **Tilapia is fully cooked when internal temperature reaches 145°.**

   baby lettuce: 2 unit, scallion