Fish Lettuce 'Tacos' with Avocado-Cilantro Sauce
Light low-carb take on fish tacos using romaine leaves as shells, pan-cooked white fish, pico-style salsa and creamy avocado-cilantro sauce.
- Calories
- 600
- Protein
- 38g
- Carbs
- 12g
- Fat
- 40g
Per serving
Ingredients
For 4 servings · 20 min total
- white fish fillets (tilapia or cod)20 oz
- romaine lettuce2 head
- avocado1
- cherry tomatoes12
- lime1/2
- cilantro1/2 bunch
- olive oil2 tbsp
- cumin1/2 tsp
- salt1/2 tsp
- black pepper1/4 tsp
Instructions
- 1Season fish with salt, pepper and cumin on both sides.
- 2Heat olive oil in a nonstick skillet over medium-high heat and cook fish 3–4 minutes per side until opaque and flaky, then break into large chunks.
- 3Dice cherry tomatoes and mix with a squeeze of lime, a pinch of salt and some chopped cilantro to make a quick pico.
- 4Mash avocado with a little lime juice, chopped cilantro and salt to make sauce.
- 5Separate romaine leaves and fill each with pieces of fish, top with pico and a drizzle of avocado-cilantro sauce. Serve immediately.
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Let's Get Hot provides general wellness and nutrition planning, not medical advice. Calorie targets, timelines, and grocery costs are estimates. Always verify product labels and ingredients yourself when managing serious allergies, and consult a healthcare or nutrition professional before making significant dietary changes.