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California Fish Lettuce Wraps
California Fish Lettuce Wraps
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Prep Time:
30 minutes
Total Time:
40 minutes
Delicious Paleo-friendly grilled fish with creamy avocado aioli and fresh pico de gallo - a crowd-pleasing family dinner.
Ingredients:
  • 2 cups diced tomatoes
  • 1/4 cup diced red onion
  • 1/4 cup fresh cilantro, chopped
  • 2 tablespoons finely chopped jalapeño chile
  • 1/4 teaspoon salt
  • 1 avocado, pitted and peeled
  • 2 tablespoons orange juice
  • 2 tablespoons lime juice
  • 2 cloves garlic
  • 12 oz firm white fish (2 or 3 filets), such as mahi mahi, halibut or cod
  • 1/2 teaspoon salt
  • 8 large romaine lettuce leaves, rib ends removed to create lettuce taco shells
  • 2 cups shredded cabbage
Instructions:
  • Preheat the grill.
  • Combine the ingredients for Pico de Gallo in a medium bowl and set it aside.
  • Add all the Avocado Aioli ingredients to the blender. Blend until perfectly combined. Then, set it aside.
  • Massage fish with fragrant olive oil and a touch of 1/2 teaspoon salt. Grill fish over a medium flame (skin side down if applicable) until flaky with a gentle fork poke, about 8 to 12 minutes. Let it cool briefly on a plate, then flake fish with a fork, ensuring to discard any skin.
  • Arrange the fish, cabbage, and pico de gallo evenly onto lettuce leaf taco shells. Drizzle with avocado aioli on top. Enjoy immediately.

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