Fish Tacos with Red Pepper & Tomato Sauce

Ingredients:
20 oz grouper or tilapia fillets - should cook down to 14 oz (2 leans)
dash of salt
dash of pepper
2 TSP fresh lemon juice (1 condiment)
5.5 cups Bibb lettuce leaves (5.5 greens)
.25 cup finely chopped red pepper (1/4 green)
.25 cup finely chopped tomato (1/4 green)
2 TBSP dried cilantro (2 condiments)
1/2 TSP ground mustard (1 condiment)
2 TSP olive oil (2 healthy fat)

2 servings: 1 lean, 3 green, 2.5 condiments, 1 healthy fat

Directions:

Heat a grill pan or nonstick skillet over high heat. Spray the pan with cooking spray. Place the fish on the grill pan, season with salt and pepper, and cook for 5 minutes on each side, or until opaque. Transfer to a serving plate.

Arrange the lettuce leaves on a platter. Place the ground mustard, cilantro, tomato and red pepper in a food processor. Turn on the processor and stream in the olive oil, then add small amount of salt and pepper.

Break the fish into chunks and squeeze lemon juice over the fish. Pile the fish in lettuce leaves and top each "taco" with the red pepper-tomato sauce.