Fish Taco Lettuce Wraps

These clean fish taco lettuce wraps are gluten-free, dairy-free, and full of zesty flavor. Made with flaky wild-caught fish, fresh lime, and spices, they’re the perfect light and satisfying weeknight dinner.

***All of my recipes are gluten-free, dairy-free, blood sugar-friendly, and gut-supportive. We are all different so you may need to make adjustments based on your body’s unique needs.***

Ingredients:

• 1 tablespoon olive oil
• 1 teaspoon ancho chili powder
• Juice of 1 lime
• 1 teaspoon cumin
• 1 jalapeño pepper, minced (optional)
• 1–2 pounds wild-caught fish (mahi mahi, snapper, cod, grouper, etc.), cut into 10 cm (4-inch) pieces
• 1 tablespoon avocado or coconut oil (for cooking)
• Lettuce leaves (Bibb, romaine, or iceberg), rinsed and dried

Instructions:

1. In a bowl, whisk together olive oil, chili powder, lime juice, cumin, and jalapeño (if using).
2. Add fish and toss to coat. Let marinate for 15 minutes.
3. Heat a large skillet over medium heat. Add avocado or coconut oil.
4. Add marinated fish and cook for about 5 minutes per side, or until fish is flaky and cooked through.
5. Break fish into bite-sized pieces. Serve in lettuce leaves and top with your favorite toppings like slaw, avocado, or chipotle sauce.

Recipe Notes:

1. For a crispier option, dredge fish in egg and almond flour before cooking.
2. These tacos are also great served with The Tastiest Slaw Ever.
3. Grilling the fish instead of pan-frying is a great option for summer.

Recipe adapted from Paleo Comfort Foods by Robb Wolf.

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