Seasoned Fish Tacos

Healthy lettuce wrapped fish tacos you won't feel guilty eating!

 

Seafood night in the house, say yes to this healthy rendition! Do you love fish tacos but keep looking for a healthy way to enjoy a favorite seafood dish. This is the perfect way to incorporate all your favorite flavors, but wrapped in lettuce.

Growing up in my home we did not eat seafood. My mom did not cook it and my dad did not like it. I was never exposed to it besides our annual beach trips where the smell was unbearable and I had zero interest because of that. I met my fiance and we started annual trips to Florida and he said, please do one thing for me and try fresh seafood while we are here. First couple days, they caught fresh whiting, beer battered it, I couldn’t get enough. We went to a restaurant and ordered cracked conch for appetizer, I couldn’t get enough. I ordered an almondine baked fish and wasn’t sure of that because I missed the crunch. Fast forward to two Florida trips behind me, and I devoured a cracked conch sandwich last time ALL on my own, and tried every bit of fresh fish caught.

We live in western PA where seafood isn’t great, but you can snag some delicious filet every once in a while and I am willing to try more. I have a love for fish tacos now, but I love the crunch. Desperately wanting to bring the flavor to the tacos but with a healthier touch. These are your best bet to have a satisfied seafood family night!

You will need:

  • 4 Tilapia fish fillets
  • 1 tbsp Olive oil
  • 1 tsp Cumin
  • 1 tsp Chili powder
  • 1 tsp Paprika
  • Salt and pepper to taste
  • Shredded red cabbage
  • Crumbled queso fresco cheese
  • Chopped tomatoes
  • Chopped avocado
  • Sour cream
  • Green leaf lettuce (large outer leaves)

 

To start your fish, drizzle the olive oil over the tilapia fillets, and apply salt and pepper to taste.

In a small bowl, combine the paprika, chili powder and cumin.

Mix to combine.

 

Sprinkle the herb mixture over the tilapia, and rub it in with your hands on both sides.

Bake the tilapia fillets for 20 minutes

While the fish is baking, prepare the filling for your tacos. Shred the red cabbage, chop the tomatoes and avocado, and crumble the queso fresco cheese.

Lettuce wrapped tacos are best and easiest to enjoy when the fish is cut into bite size pieces before making your tacos.

 

Be sure to use the biggest pieces of the green leaf lettuce, and begin to fill with shredded cabbage, chopped tomato, avocado, and fish pieces, and finish with a small amount of sour cream and fresco cheese crumbles.

 

Well seasoned baked fish tacos without the breading with a lettuce shell- perfect for low card night!

 

Fish Tacos

Fish Taco lettuce wraps are a flavorful low calorie dinner for the whole family. 
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Keyword: Healthy, Keto, Seafood
Servings: 4

Ingredients

  • 4 Tilapia fish fillets
  • 1 tbsp Olive oil
  • 1 tsp Cumin
  • 1 tsp Chili powder
  • 1 Paprika
  • Salt and pepper to taste
  • Shredded red cabbage
  • Crumbled queso fresco cheese
  • Chopped tomatoes
  • Chopped avocado
  • Sour cream
  • Green leaf lettuce large outer leaves

Instructions

  • Preheat the oven to 375 degrees.
  • Drizzle the olive oil over the tilapia fillets, and apply salt and pepper to taste.
  • In a small bowl, combine the paprika, chili powder and cumin. Mix to combine.
  • Sprinkle the herb mixture over the tilapia, and rub it in with your hands on both sides.
  • Bake the tilapia fillets for 20 minutes.
  • While the fish is baking, prepare the filling for your tacos. Shred the red cabbage, chop the tomatoes and avocado, and crumble the queso fresco cheese.
  • To assemble your fish tacos, cut the fish fillets into bite sized pieces. Place a large leaf of lettuce down, and top it with some shredded cabbage, 1 tbsp of chopped tomato, some chopped avocado, some of the fish pieces, and a dab of sour cream.

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