Lettuce Wrap Fish Tacos
Dive into a fresh, flavorful twist on a classic with these Lettuce Wrap Fish Tacos—a light, low-carb alternative bursting with vibrant ingredients! Perfectly seasoned white fish fillets, delicately spiced with paprika, chili powder, and cumin, are pan-seared to flaky perfection and nestled in crisp romaine or butter lettuce leaves. Topped with juicy cherry tomatoes, creamy avocado, tangy red onion, and a sprinkle of fresh cilantro, these tacos are a refreshing explosion of texture and taste. A squeeze of zesty lime and an optional dollop of Greek yogurt add the perfect finishing touch. Quick to prepare in under 30 minutes, these lettuce wrap tacos are a healthy, gluten-free dinner option that doesn’t skimp on flavor.
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Recipe Information
Ingredients
- 400 grams white fish fillets (e.g., cod or tilapia)
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 8 pieces romaine lettuce leaves (or butter lettuce)
- 1 cup cherry tomatoes, chopped
- 0.5 cup red onion, thinly sliced
- 1 piece avocado, diced
- 0.25 cup fresh cilantro leaves
- 2 pieces lime wedges
- 0.5 cup Greek yogurt or sour cream (optional)
Instructions
Pat the fish fillets dry with a paper towel and place them on a plate.
In a small bowl, mix together the paprika, chili powder, ground cumin, garlic powder, salt, and black pepper.
Sprinkle the spice mixture evenly over both sides of the fish fillets, pressing gently to help the spices adhere.
Heat the olive oil in a large skillet over medium-high heat.
Add the seasoned fish fillets to the skillet and cook for 3-4 minutes per side, or until the fish is opaque and flakes easily with a fork.
Remove the cooked fish from the skillet and let it rest for a couple of minutes, then flake it into bite-sized pieces using a fork.
Lay the lettuce leaves flat on a serving platter or individual plates.
Divide the flaked fish evenly across the lettuce leaves.
Top each lettuce wrap with chopped cherry tomatoes, red onion, diced avocado, and fresh cilantro leaves.
Squeeze lime juice over each taco for added freshness.
Optionally, drizzle with Greek yogurt or sour cream for a creamy finish.
Serve immediately and enjoy your Lettuce Wrap Fish Tacos!
Nutrition Facts
Calories |
1089 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.0 g | 73% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 1564 mg | 68% | |
| Total Carbohydrate | 51.9 g | 19% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 16.8 g | ||
| Protein | 102.9 g | 206% | |
| Vitamin D | 20.0 mcg | 100% | |
| Calcium | 381 mg | 29% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 3284 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
