Paleo Zesty Fish Wrap
Discover the ultimate Paleo-friendly delight with this vibrant and healthy Zesty Fish Wrap recipe! Featuring tender white fish fillets marinated in a tangy blend of lime juice, garlic, smoked paprika, and cumin, this low-carb meal is packed with bold, zesty flavors. The fish is perfectly pan-seared to flaky perfection and served in crisp lettuce leaves, making it a gluten-free alternative to traditional wraps. Fresh toppings like shredded red cabbage, julienned carrots, creamy avocado slices, and optional cilantro or jalapeño add layers of texture and refreshing taste. Ready in just 25 minutes, this quick and easy recipe is ideal for clean eating, impressing guests, or whipping up a nutritious weeknight dinner. Serve these Paleo Zesty Fish Wraps for a meal bursting with flavor and freshness!
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Recipe Information
Ingredients
- 2 fillets white fish fillets (cod, tilapia, or snapper)
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon lime zest
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 8 leaves butterhead or romaine lettuce leaves
- 0.5 cup red cabbage, shredded
- 1 medium carrot, julienned
- 1 medium avocado, sliced
- 2 tablespoons cilantro, chopped (optional)
- 2 tablespoons jalapeño slices (optional)
Instructions
Rinse and pat dry the fish fillets, then place them in a shallow dish.
In a small bowl, whisk together 1 tablespoon olive oil, lime juice, lime zest, minced garlic, ground cumin, smoked paprika, sea salt, and black pepper.
Pour the marinade over the fish, ensuring that it is evenly coated. Let marinate for 10 minutes while you prepare the other ingredients.
Heat a non-stick skillet over medium heat and add the remaining 1 tablespoon of olive oil.
Cook the marinated fish fillets in the skillet for 4–5 minutes on each side, or until the fish is opaque and flakes easily with a fork. Remove from heat and break into bite-sized pieces with a fork.
Prepare the lettuce wraps by laying the leaves flat on a clean surface. Divide the fish evenly among the leaves.
Top the fish with shredded red cabbage, julienned carrots, avocado slices, and any optional toppings like cilantro or jalapeño slices.
Carefully fold the lettuce leaves around the filling to form wraps or hold them taco-style.
Serve immediately for a fresh and zesty Paleo-friendly meal.
Nutrition Facts
Calories |
775 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.5 g | 69% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 1562 mg | 68% | |
| Total Carbohydrate | 36.8 g | 13% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 8.0 g | ||
| Protein | 47.2 g | 94% | |
| Vitamin D | 10.0 mcg | 50% | |
| Calcium | 199 mg | 15% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 2163 mg | 46% | |
*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.
