Fish Taco Lettuce Wraps
Chili-lime seared white fish tucked into crisp lettuce cups with crunchy cabbage slaw, avocado and a creamy chipotle-lime sauce.
Nutrition per serving
3 lettuce tacos- Net carbs
- 5.4g
- Calories
- 444kcal
- Protein
- 40g
- Fat
- 28g
- Total carbs
- 11 g
- Fiber
- 5.6 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Shrimp tacos: Chili-lime shrimp in the lettuce cups with the same slaw and chipotle sauce. Quicker to cook than fish and they don’t fall apart.
- Toss the shrimp with the spice mix and sear in a single layer 1–2 minutes per side, until pink and opaque. Work in batches so they sear rather than steam.
Dairy-free: An all-mayo chipotle-lime sauce and no cheese. The avocado and slaw still give you creaminess and crunch.
- Make the sauce with 4 tbsp mayonnaise in total, plus the chipotle and lime, and thin it with water. Skip the cotija.
Fish taco bowl: The same fish, slaw and toppings over lime-scented cauliflower rice instead of lettuce cups. Easier to pack for lunch.
- Cook the riced cauliflower in the oil over medium-high heat 5–6 minutes, until tender. Season with a pinch of salt and a squeeze of lime, divide among bowls and top with the fish, slaw, avocado, cheese and sauce.
- Fish
- Slaw & chipotle sauce
- To serve
- Nice to have (optional)
- Fish
- Slaw & chipotle sauce
- To serve
- Nice to have (optional)
- Fish
- Slaw & chipotle sauce
- To serve
-
2 oz cotija or fetaleave out - Nice to have (optional)
- Fish
- Slaw & chipotle sauce
- To serve
- Also add
- Nice to have (optional)
Estimated cost $13.72 for 4 servings ($3.43 each) · how we estimate
Instructions
-
Mix the chili powder, cumin, smoked paprika, garlic powder and ¾ tsp salt. Pat the fish very dry and rub the spice mix all over it.
-
For the slaw, toss the cabbage and cilantro with 1 tbsp lime juice and the remaining salt and set aside to soften slightly.
-
For the sauce, whisk the sour cream, mayonnaise, chipotle powder and remaining lime juice, then thin with just enough water so it drizzles.
-
Heat the oil in a large nonstick or cast-iron skillet over medium-high heat until shimmering. Cook the fish 2–5 minutes per side, depending on thickness, until opaque and it flakes easily (145°F/63°C). Break it into large chunks.
-
Double up the lettuce leaves for sturdier cups. Fill with slaw, fish, avocado, cotija and jalapeño, then drizzle with the sauce. Serve with lime wedges and pico de gallo or guacamole.
Tips for success
-
Dry fish is the key to a good crust. Pat it with paper towels and give it room in the pan so the spices sear rather than steam. - Thin tilapia needs only 2–3 minutes per side; a thick cod loin may need 4–5.
- Want a tortilla? Use coconut flour tortillas, or make it a bowl over Mexican cauliflower rice.
Nice to have, not needed
- A cast-iron or nonstick skillet gives the best crust — in a regular pan, oil it well and don’t move the fish until it releases.
Storage & meal prep
- Keeps 2 days in the fridge
- Doesn’t freeze well
Reheat: Eat the fish cold or warm it briefly in a skillet for 1–2 minutes; keep the slaw and sauce cold.
Prep tip: Keep the fish, slaw and sauce in separate containers and assemble just before eating so the lettuce stays crisp.
Store fish, slaw and sauce separately in the fridge up to 2 days. Assemble cold or rewarm the fish briefly.
Variations
3 variations, each with its own ingredients and macrosShrimp tacos
ProteinChili-lime shrimp in the lettuce cups with the same slaw and chipotle sauce. Quicker to cook than fish and they don’t fall apart.
- white fish fillets (tilapia, cod or mahi-mahi) → medium shrimp
5.4 g net · 425 kcal · 40 g protein · 26 g fat · ≈$5.11 per serving (same net carbs as the original)
Dairy-free
DietAn all-mayo chipotle-lime sauce and no cheese. The avocado and slaw still give you creaminess and crunch.
- sour cream → extra mayonnaise
- no cotija or feta
4.2 g net · 412 kcal · 37 g protein · 27 g fat · ≈$3.17 per serving (−1.2 g net carbs vs the original)
Fish taco bowl
SwapThe same fish, slaw and toppings over lime-scented cauliflower rice instead of lettuce cups. Easier to pack for lunch.
- butter lettuce → riced cauliflower
- + 1 tbsp avocado oil
8 g net · 493 kcal · 41 g protein · 32 g fat · ≈$3.79 per serving (+2.6 g net carbs vs the original)
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