Lettuce Wrap Fish Tacos
Megan Koscinski, MS, RD
You can never go wrong with this lettuce fish taco recipe! Fish is rich in calcium and phosphorus while making a great addition to a healthy, balanced diet.
Check out the avocado cream recipe here that can be added as a topping.
1/4 cup red cabbage, shredded
1 medium jicama, peeled and grated
2 bell peppers, diced
Juice of 4 limes
1.5 lbs cod
2 tsps cumin
2 tsps garlic powder
1 tsp chipotle powder
1 tbsp olive oil
4 romaine leaves
In a medium bowl, prep and toss in the cabbage, jicama, and bell peppers. Pour lime juice over the vegetables and toss.
Chop the fish into bite-sized pieces and place in a shallow dish.
In a small bowl, mix cumin, garlic powder and chipotle powder. Sprinkle the spices and mix evenly over the fish. Allow the fish to marinate in the spices.
Heat in a medium sized skillet over medium heat. Add the olive oil and fish to the skillet and cover. Cook for 5-7 minutes, stirring every few minutes to ensure the fish is fully cooked.
Remove the fish and put it into a serving bowl.
Construct the tacos using a romaine leaf as the base. Then, add fish and veggies toppings.
**Portion size will vary after metabolic and bariatric surgery based on food stage and tolerance. Consult with your bariatric healthcare team about appropriate food options based on your individual needs.**
- Serving Size
- 1 lettuce wrap fish taco
- per serving
- 8 grams
- 7.5 grams
- 4.4 grams
- 38 grams
- 34 grams