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Baja Fish Taco Lettuce Wraps

Baja Fish Taco Lettuce Wraps

Enjoy these Baja Fish Taco Lettuce Wraps with a gluten-free beer al fresco!

I’ve recently updated this recipe with my new favorite breading ~ ground pork rinds.


Optional:

  • If you like it a little spicy, add some diced jalapeno for some heat!
  • If you are used to a little sour cream, try this: Whisk 2 tablespoons organic heavy cream, a dash of lime zest, and a pinch of salt until medium stiffs form.

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Ingredients

  • • 10-12 Bibb lettuce leaves
  • Slaw:
  • • 2 cups chopped red cabbage
  • • 2 tablepsoons raw honey
  • • 1 cup diced mango (small mango)
  • • 1 teaspoon Sriracha (or preferred hot sauce)
  • • 1/2 teaspoon sea salt
  • • juice from 1/2 lime
  • Salsa:
  • • 4 Roma tomatoes, seeded and small diced
  • • 1 avocado, seeded, peeled, and diced
  • • 1 shallot, diced
  • • 3-4 cloves of garlic, minced
  • • 1/4 cup chopped fresh cilantro
  • • juice from 1/2 lime
  • • pinch of sea salt
  • Fish:
  • • 1 pound cod fillets, cut in approximate 1-inch cubes
  • • 1 large egg
  • • 1 cup ground pork rinds
  • • 1 tablespoon Old Bay Seasoning
  • • 1 teaspoon fine sea salt

Directions

  1. Preheat oven to 350°. Grease a large baking dish.
  2. In a medium bowl, whisk egg. In a shallow dish combine pork rinds, Old Bay seasoning, and salt.
  3. Dip cod in whisked egg. Dredge fish through pork rind mixture. Place in baking dish.
  4. Cook fish for 15 minutes. Broil for 2 minutes on one side. Flip fish and broil for an additional 2 minutes. The broiling will help create the crispiness you find with traditional frying.
  5. Assemble wraps by distributing the fish, salsa, and slaw in each lettuce leaf or plate this family-style and let everyone dig in. Garnish with extra chopped cilantro and lime slices if desired. If you are so inclined, a gluten-free beer goes great with this meal! :-)
  6. Enjoy!

Ingredients

  • 10-12 Bibb lettuce leaves
  • Slaw:
  • 2 cups chopped red cabbage
  • 2 tablepsoons raw honey
  • 1 cup diced mango (small mango)
  • 1 teaspoon Sriracha (or preferred hot sauce)
  • 1/2 teaspoon sea salt
  • juice from 1/2 lime
  • Salsa:
  • 4 Roma tomatoes, seeded and small diced
  • 1 avocado, seeded, peeled, and diced
  • 1 shallot, diced
  • 3-4 cloves of garlic, minced
  • 1/4 cup chopped fresh cilantro
  • juice from 1/2 lime
  • pinch of sea salt
  • Fish:
  • 1 pound cod fillets, cut in approximate 1-inch cubes
  • 1 large egg
  • 1 cup ground pork rinds
  • 1 tablespoon Old Bay Seasoning
  • 1 teaspoon fine sea salt

Directions

  1. Preheat oven to 350°. Grease a large baking dish.
  2. In a medium bowl, whisk egg. In a shallow dish combine pork rinds, Old Bay seasoning, and salt.
  3. Dip cod in whisked egg. Dredge fish through pork rind mixture. Place in baking dish.
  4. Cook fish for 15 minutes. Broil for 2 minutes on one side. Flip fish and broil for an additional 2 minutes. The broiling will help create the crispiness you find with traditional frying.
  5. Assemble wraps by distributing the fish, salsa, and slaw in each lettuce leaf or plate this family-style and let everyone dig in. Garnish with extra chopped cilantro and lime slices if desired. If you are so inclined, a gluten-free beer goes great with this meal! :-)
  6. Enjoy!