Fish Taco Lettuce Wraps with Mango Kiwi Salsa {AIP, Paleo}

Prep Time 5 mins Cook Time 10 mins
Yields 3

I discovered the key to getting the fish to not stick to the pan was using a high heat oil, coconut (which also adds great flavor) and not letting the pan get too hot. It only takes about 3 or 4 minutes per side and when it flakes, it's done.


  • 2 heads of butter lettuce (romaine would work too, but i prefer this type)
  • 1 - 1 1/2 pounds of wild caught alaskan cod (fresh or dethawed if frozen)
  • 2 1/2 tablespoons melted coconut oil, divided (I use Nutiva)
  • 3/4 teaspoons salt
  • for serving: sliced radishes and smashed avocado


  • 1 mango, diced
  • 1 kiwi, diced
  • 1 1/2 tablespoons minced shallots
  • 2 tablespoons minced fresh cilantro
  • 2 tablespoons fresh lime juice
  • salt to taste


  1. Combine all salsa ingredients and add salt to taste. Set aside.
  2. Rub cod with 1 tablespoon melted coconut oil and salt. Heat a large skillet with the remaining coconut oil in it to medium high heat. Once pan is hot, lay fish fillets into it and cook for 3-4 minutes, then flip and repeat with the other side until meat flakes away and it is seared.
  3. Place fish into lettuce leaves, lay avocado slices up against it, and add salsa and radishes.


© 2015 Heartbeet Kitchen. All rights reserved.