Directions

1. Arrange lettuce on a serving platter.
2. To make salsa fresca, dice peppers, tomato, and onion; mix with corn, garlic, and jalapeño pepper, and ¼ tsp salt.
3. Sprinkle both sides of tilapia filets with Southwest chipotle seasoning.
4. Heat 1½ tbsp canola oil in a large nonstick skillet over medium-high heat. Add fish to pan, and cook for 3 minutes on each side (cook fish until it is opaque, 145 ºF). Flake with a fork and place in a serving dish.
5. Stir in remaining ½ tbsp oil, juice from one lime, and ¼ tsp salt into rice. Cut remaining lime into wedges.
6. To serve, set out lettuce platter, rice, fish, salsa fresca, sour cream, and lime, and let diners build their own wraps.

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