Lettuce Wrapped Fish Tacos & Fixings

Fish Tacos Wrapped In Butter Lettuce

I absolutely LOVE Mexican food! THIS meal took me years to perfect and I have to say that it is exactly where I want it to be – Mexican food heaven! When I would indulge in the cheesy dairy and sour cream laden Mexican food at restaurants I would often leave feeling bloated and unwell. I wanted to recreate my favs and felt that I could use my culinary background as a trained Chef to make it all from scratch. This is definitely one of our top 5 to thrive meals that the huz and I have often enjoy once a week! Hellloooooo taco Tuesday’s again! It has all of the flavours and fixings of a Mexican restaurant night out – without the food hangover!

Ready to assemble: Seasoned baked fish and lettuce wraps (tacos) with 4 sides: Pico de gallo, refried beans, guacamole and cashew sour cream.

Super satisfying with all of the healthy fats to make you feel calm and satiated whilst ensuring plenty of fibre to feed your good gut buddies (microbiota!) When sourcing fish look for a ‘sustainably caught’ white fish, preferably wild caught (not always available) and from the ocean. Butter lettuce cups, or coz lettuce boats are the perfect low carb ‘taco’ shells – less all of the industrialised oxidised rancid grain, seed and veg oils. This has to be the healthiest Mexican on the planet that won’t compromise on taste, texture or mouthfeel! If you can find a grain free tortilla or soft taco shells (I love Sieta brand, but can’t always get them here in Hong Kong) then try them in place of the lettuce taco shells. You will be surprised though just how amazing the lettuce works to wrap everything up and how full you will feel!

Fish Tacos Wrapped In Butter Lettuce ready for dinner
Using doubled-up butter lettuce wraps with all the fixings

This meal is colourful, flavourful and filling whilst still feeling light and energised. Make yourself a Mojito if it’s a weekend taco night, (or virgin equivalent if you don’t drink like me) and enjoy!

Fish Tacos Wrapped In Butter Lettuce up close
Using doubled-up cos lettuce wraps with all the fixings

I promise you that making the 4 fixings to go with your tacos will be well worth it! If you plan for a taco Tuesday, you could prep the fixings on Sunday or Monday (except the guac) like we like to do ahead of time. This way, I just have to season and bake the fish and make my fresh guac, which would brown if left in the fridge for days. It’s much better when made fresh! These are honestly mine and the huz favourite tacos and have been a STAPLE whilst on lockdown here in the house during isolation! Give them a try and don’t forget to post up your pics and tag me on instagram at: @thrivewithpriscilla Enjoy these awesome taco’s!

Lettuce Wrapped Fish Tacos & Fixings

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Recipe by Priscilla Soligo Course: Mains, Salads

Ingredients

  • 480g Raw Boneless White Fish Fillet, rinsed, pat dried with paper towel, roughly cubed. (Fish preferably sustainably caught. Makes aprox. 2 Cups Cooked Fish.)

  • 15g 1 Tbsp Avocado Oil or Coconut Oil

  • 1 x Recipe Mexican Seasoning

  • 3 x Butter Head Lettuce, or Cos Lettuce (for the ‘tacos’), separated, washed and dried

  • For the sides
  • 1 x Recipe Guacamole

  • 1 x Recipe Pico De Gallo

  • 1 x Recipe Cashew Sour Cream

  • 1 x Recipe Mexican Bean Dip, Refried Beans, Baked Beans

Directions

  • Preheat oven to 180C/ 356F.
  • In a large bowl, toss fish with oil.
  • Add in the Mexican seasoning and toss fish thoroughly to coat.
  • On a baking paper lined tray evenly spread out the seasoned fish.
  • Bake for 20 minutes, or until cooked through. Remove from the oven and place into a bowl to serve immediately.
  • To serve, place all of the 4 sides on the table: Guacamole, pico de gallo, refried beans and cashew sour cream. Also place the seasoned cooked fish and lettuce onto the table to let guests, friends, or family assemble themselves.
  • To assemble: Double the lettuce wrap for each taco whether using butter, or cos lettuce. Start by layering with the fish on the bottom, refried beans, pico de gallo, guacamole and cashew sour cream on top.

Notes

  • Storage: All of the components store well separated in airtight containers in the fridge for up to two days. Guacamole is always best consumed the day you make it.

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Nutrition Facts

4 servings per container


  • Amount Per ServingCalories300
  • % Daily Value *

    * 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.

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