Cajun Blackened Tilapia Lettuce Wraps

🥘 Ingredients

• baby lettuce
  2 heads
• black beans
  1 can
• black pepper
  1 tsp
• blackening spice
  1 tbsp
• cooking oil
  2 tbsp
• garlic powder
  ½ tsp
• lemon
  1 unit
• salt
  1 tsp
• scallions
  1 bunch
• sour cream
  2 tbsp
• sweet thai chili sauce
  2 tbsp
• tilapia
  2 fillets
• veggie stock concentrate
  1 tbsp

🍳 Cookware

• medium pot
• large pan
• small bowl

1. 

   1

   Wash and dry all produce. Trim and thinly slice scallions , separating whites from greens. Drain black beans . Zest and quarter lemon . Trim and discard root end from baby lettuce ; separate leaves.

   scallions: 1 bunch, black beans: 1 can, lemon: 1 unit, baby lettuce: 2 heads
2. 

   2

   Heat a drizzle of cooking oil in a medium pot over medium-high heat. Add scallion whites; cook, stirring occasionally, until slightly softened and fragrant, ⏱️ 30 seconds . Stir in black beans, garlic powder , veggie stock concentrate , ¼ cup water, and a big pinch of salt and black pepper . Bring to a boil, then reduce heat to low and cook until thickened, ⏱️ 7 minutes .

   cooking oil: 2 tbsp, garlic powder: ½ tsp, veggie stock concentrate: 1 tbsp, black pepper: 1 tsp
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 pan over medium heat. Add tilapia and cook until browned and cooked through, ⏱️ 5 minutes per side. Transfer to a cutting board.

   tilapia: 2 fillets, blackening spice: 1 tbsp, salt: 1 tsp
4. 

   4

   In a small bowl , combine sour cream , half the sweet thai chili sauce , juice from half the lemon, and as much lemon zest as you like. Add water 1 tsp at a time until mixture reaches a drizzling consistency.

   sour cream: 2 tbsp, sweet thai chili sauce: 2 tbsp
5. 

   5

   Once beans are done, remove from heat; stir in juice from one lemon wedge. Cut tilapia into 12-16 pieces.
6. 

   6

   Divide lettuce leaves between plates; fill with tilapia and as many beans as you like. Sprinkle with scallion greens and drizzle with crema. Serve with any remaining lemon wedges and any remaining beans on the side.