I’m pretty sure I don’t know anyone who doesn’t love a taco.
And to me, a fish taco is the perfect summer meal. I love them grilled of pan-fried to keep them healthy, and blackened to make them super tasty. These fish tacos are Baja style, and they have a super fresh pico de gallo-esque salsa on top with mango and cilantro.
I also love to top them with a creamy, savory drizzle. I manage to keep it light and clean using avocado and 0% fat Greek yogurt. SUCH a yummy sauce and great for storing in the fridge and using again for other dished or as a dip.
White flaky fish is my fish of choice for these- it is so light, healthy and high in protein. White fish (tilapia in this case) delivers a lot of protein and healthy fats for a very low calorie price. So that means, you can eat more tacos- YES!
To lighten them up even more, I swap out a tortilla for a lettuce wrap. I use butter lettuce for this and it tastes amazing! Of course, you can totally make these with tortillas instead, but the flavors are so good that I don’t even think you’ll really miss them.
This meal is packed with protein and veggies, making it a super yummy way to make a healthy meal at home.
This recipe works best when you can prep ahead of time- chop every thing up and have it ready to go. Cooking time is short, so the more prepared you are, the easier the process goes!
Fish Taco Lettuce Wraps
For the fish:
1 lb tilapia fillets, or any other white, flaky fish you like
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 tsp paprika
1/2 tsp dried oregano
1/4 tsp cayenne pepper (or more if you like it spicy like I do!)
1/2 tsp salt
1 lime, cut into 8 wedges
1 tablespoon coconut oil
For the salsa:
1/4 cup chopped tomato
1/4 cup chopped, super ripe mango
3 tablespoons chopped cilantro
2 tablespoons chopped red onion
1/2 jalapeno, chopped
juice of 1/2 a lime
salt and pepper to taste
For the Avocado Chipotle Sauce:
1/2 cup plain 0% fat greek yogurt
1 tablespoon chopped red onion
2 chipotle peppers chopped, plus their sauce (these come in a can)
juice of 1 lime
1/2 tsp salt
1/2 tsp cumin
Combine all of the spices for the fish in a bowl. Rub the spice mixture into both sides of the fish fillets. Squeeze one wedge of lime over the fillets and let the fish sit there for a bit while you prepare the salsa.
To make the salsa, combine all the chopped ingredients, salt, pepper and lime juice in a bowl and mix well.
Heat a skillet on medium-high heat and add coconut oil to the pan. Once the oil is hot, add the fish to the pan and cook for about 4 minutes on each side, or until cooked through. Cooking time totally depends on the thickness of the fillets you use! They should be nicely blackened on the outside, but not burned.
While the fish is cooking, put all the ingredients for the sauce into a bowl and use a hand blender to blend it all together until smooth. You can also use a regular blender for this, but I find that the clean up when using a hand blender is MUCH easier. I transfer my creamy sauces into a squeeze bottle for easy use, but you can also just store it in a jar. I like to use this sauce for other things at home too- it is great on chicken and shrimp or as a dip for veggies!
Assemble your tacos in the lettuce cups put salsa on top, drizzle on that yummy sauce, add a squeeze of lime and enjoy!