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White Cod Lettuce Wraps with Mango Kiwi Salsa {AIP, Paleo}

A quick and healthy white fish taco recipe tucked into lettuce wraps, complete with a fresh mango kiwi salsa.
Author: Amanda Paa
Yield: 2 to 3 servings
Prep Time :5 minutes
Cook Time :10 minutes
Total Time :15 minutes


  • 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 fine 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


  • 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.


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.