By Directions
Set the lettuce leaves on a plate. Shred up the leftover fish (keep cold) and add to the leaves. Season the beans with salt and pepper and put on top of the fish.
Add the Peach pico de gallo, avocado, and a bit of Greek yogurt on top.
Ingredients
• 3 oz. leftover zesty halibut from the night before (refer to Zesty Halibut recipe)
• ¼ cup rinsed and drained black beans
• 2 tbsp. non-fat Greek yogurt
• ¼ of a large avocado, diced
• ½ cup leftover Peach Pico de Gallo
• salt and pepper to taste
• 2 large butter lettuce leaves (washed and patted dry)
Nutrition Facts
Calories225
