As a child, Cora learned to cook in her family's Greek restaurant in Jackson, Mississippi, and discovered affinities between Greek and southern cuisines, such as braising meat and emphasizing fresh ingredients like corn, tomatoes, and watermelon. "This lower-carb version of a classic Greek gyro, where I substitute lettuce for a pita, is one of my favorite postrun meals because it's satisfying but still light and fresh," says Cora, who lives in Santa Barbara, California, with her partner and two young sons. A daily exerciser, Cora studied exercise physiology, biology, and nutrition in college before attending the Culinary Institute of America.

5 4-ounce salmon fillets (can also use halibut, snapper, branzino)
2 tablespoons olive oil, plus more to brush the fish
Juice of two limes
1 tablespoon chili powder
1 tablespoon cumin
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1 head butter lettuce
1 head radicchio
1 tomato, diced
1 onion, diced
1/2 cup prepared tzatziki (in yogurt section of your supermarket)
1/4 cup chopped scallions

Preheat grill to 400°F. In 13- by 9-inch baking dish, combine olive oil, lime juice, and spices. Add fillets and turn them so every side is coated with marinade. Let marinate for 10 minutes.

Form lettuce cups by gently separating the heads of butter lettuce and radicchio. Line a whole leaf of butter lettuce with radicchio.

Brush fillets with olive oil before placing them on the grill. Cook until they begin to turn opaque on top (cooking time will vary, depending on thickness of fillets). Fish should be firm to the touch, flaking easily.

Flake a generous amount of fish into each lettuce cup, or cut the fish into small chunks and place them in each cup. Top with tomato and onion. Drizzle with tzatziki, then garnish with scallions. To eat, use a knife and fork, or eat it like a taco (a bit messier). Serves four.

Calories: 350
Fat: 22 g
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