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+ servings

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

A quick and healthy white fish taco recipe, with a tomato-less salsa!
5 from 1 vote
Prep Time :5 minutes
Cook Time :10 minutes
Total Time :15 minutes
Yield: 2 -3 servings
Author: Amanda Paa

SCALE:

Ingredients

  • 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

[b]Salsa:[/b]

  • 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

Instructions

  • Combine all salsa ingredients and add salt to taste. Set aside.
  • 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.
  • Place fish into lettuce leaves, lay avocado slices up against it, and add salsa and radishes.

Notes

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.