web analytics
Kalyn's Kitchen

Lettuce Wrap Fish Tacos (Video)

Lettuce Wrap Fish Tacos are made with leftover grilled fish re-heated in foil and then served in lettuce wraps with spicy cabbage slaw, avocado, and the perfect fish taco dressing, yum! 

PIN Lettuce Wrap Fish Tacos to try them later!

Watch the video to see if you’d like to make
Lettuce Wrap Fish Tacos with Spicy Cabbage Slaw and Avocado!

 


Lettuce Wrap Fish Tacos on serving dish photo with text overlay

I’m not sure why it took me so long to think of using leftover grilled fish to make fish tacos, but a few days ago when I revisited the recipe for Grilled Halibut with Cumin and Lime, I realized how that cumin-and-lime-marinated halibut would work so perfectly in fish tacos. The following day I experimented and came up with these Lettuce Wrap Fish Tacos that I thought were just a perfect lunch.

My brother Rand was at my house the day I made these (helping me with an exciting change in my life) and he loved the fish tacos just as much as I did.  If you don’t have any leftover grilled fish, check the recipe for instructions on how to cook some fish just to make these tasty fish tacos.

If you’re a big lettuce wraps fan like I am, check out Low-Carb Lettuce Wrapsfor more tasty wraps to enjoy!


Lettuce Wrap Fish Tacos process shots collage

How to Make Lettuce Wrap Fish Tacos:

(Scroll down for complete recipe with nutritional information.)

  1. I wanted to reheat the fish without drying it out, so I put it on a piece of foil and sprinkled about 1 tablespoon of water over the fish pieces.
  2. Then wrap the fish tightly in foil and heat in a preheated 400F/200C oven for 10 minutes. (If you don’t have leftover fish, I’d follow fish cooking directions for Fish Taco Cabbage Bowls.)
  3. When the fish is reheated (or cooked, if you’re cooking fish just for this), use two forks to shred it into bite-sized pieces.
  4. While the fish cooks, thinly slice and chop 1/4 head green cabbage and 1/8 head red cabbage.
  5. Whisk together sour cream, mayo, buttermilk, lime juice, Green Tabasco, and cumin to make the dressing/sauce. (I got distracted talking with my brother and forgot to take a photo of that!)
  6. Toss the chopped cabbage with a little chopped cilantro, some sliced green onions, and about half the dressing.
  7. Use the large, outside leaves of a head of romaine lettuce, and fill each leaf with shredded fish.
  8. On top of the shredded fish put some of the spicy cabbage slaw and top with sliced (or diced) avocado. 
  9. Serve with extra sauce to drizzle over top if desired.

Lettuce Wrap Fish Tacos, two finished tacos in serving dish

More Tasty Lettuce Wraps:

The BEST Slow Cooker or Instant Pot Lettuce Wraps ~ Slow Cooker or Pressure Cooker
Low-Carb Lettuce Wraps ~ Kalyn’s Kitchen
The BEST Instant Pot Lettuce Wraps ~ Slow Cooker or Pressure Cooker

Lettuce Wrap Fish Tacos

Lettuce Wrap Fish Tacos

Yield 4 servings
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes

Lettuce Wrap Fish Tacos use leftover grilled fish re-heated in foil and then served in lettuce wraps with spicy cabbage slaw, avocado, and the perfect fish taco dressing.

Ingredients

  • 2 large pieces leftover grilled fish (see notes)
  • 1/4 cup sour cream (see notes)
  • 1/4 cup mayo
  • 1/4 cup buttermilk
  • 2 T fresh lime juice
  • 1 tsp. Green Tabasco Sauce (or other hot sauce)
  • generous pinch of ground cumin
  • 2 cups thinly sliced and chopped green cabbage
  • 1 cup thinly sliced and chopped red cabbage (see notes)
  • 1/2 cup chopped fresh cilantro (optional, but good if you like cilantro)
  • 1/4 cup thinly sliced green onion
  • 8 Romaine lettuce leaves
  • 1 avocado, thinly sliced or chopped (optional)
  • additional lime wedges for serving (optional)

Instructions

Fish Cooking Directions

  1. If you don’t have leftover grilled fish, take fish out of the fridge and let it come to room temperature while you preheat the oven or toaster oven to 400F/200C.
  2. Rub each piece of fish with olive oil, sprinkle with some fresh lime juice and a little ground cumin and roast about ten minutes, or until fish is firm but not hard to the touch.  See the cooking instructions for Fish Taco Cabbage Bowls for more about cooking roasted fish.

Directions

  1. Take leftover grilled fish out of the refrigerator and let it come to room temperature while you preheat oven or toaster oven to 400F/200C.
  2. Place fish filets on a piece of foil and sprinkle with 1 tablespoon water, then wrap the fish in foil and heat in the oven for 10 minutes.
  3. While fish re-heats (or cooks) whisk together sour cream, mayo, buttermilk, lime juice, Green Tabasco, and cumin to make the dressing/sauce.
  4. Thinly slice and chop the cabbage.
  5. Chop cilantro and thinly slice green onions.
  6. Put the shredded cabbage, cilantro, and green onion into a bowl and toss with about half the dressing/sauce, just enough that the cabbage slaw is moistened.
  7. Put the rest of the dressing/sauce into a small bowl.
  8.  Take off four large outer lettuce leaves, trim the stem end, and wash/dry in salad spinner (or wash and dry with paper towels.)
  9.  Shred the hot fish apart using two forks so you have bite-sized pieces of fish.
  10.  Fill each lettuce leaf with fish, top with cabbage slaw and sliced avocados.
  11.  Serve with the extra dressing/sauce to drizzle over fish tacos and lime wedges to squeeze over as desired.
  12.  If you’re only eating part of this, I would keep the dressing/sauce and chopped cabbage mixture separate and combine it right before using.   You could also wash and chop the lettuce and combine these same ingredients to make a delicious salad.

Notes

If you're cooking fish to make this recipe start with two or three fish fillets, about 6 oz. each. There are good instructions for cooking the fish in the recipe for Fish Taco Cabbage Bowls. Use Greek Yogurt instead of sour cream if you prefer. Just use one color of cabbage if that's what you have. Recipe created by Kalyn.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 273Total Fat: 21gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 30mgSodium: 201mgCarbohydrates: 17gFiber: 7gSugar: 6gProtein: 8g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

I'd love to see your pictures if you make this recipe. Share on social media with the hashtag #kalynskitchen so I can see how it turned out for you!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Lettuce Wrap Fish Tacos are loaded with healthful low-carb ingredients, making them a great choice for any phase of the original South Beach Diet and other low-carb eating plans. For phase 2 or 3, you could skip the lettuce and make fish tacos using small whole wheat flour tortillas. (Don’t use corn tortillas if you’re making this for the South Beach Diet.)

Find More Recipes Like This One:
Use Lettuce Wraps to see more recipes like this one! Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Pinterest image of Lettuce Wrap Fish Tacos

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

Leave a Reply

Your email address will not be published. Required fields are marked *

    33 Comments on “Lettuce Wrap Fish Tacos (Video)”

  1. Wow! That looks delicious. I will definitely have to try that soon. 🙂

  2. Love this light fish taco recipe Kalyn – my kids usually eat them with corn tortillas, but I am going to try them on lettuce next time.

  3. That's great! I love hearing that my blog is helping people get more confident about cooking, and I think taking a good recipe idea and adapting it to what you like (or have on hand) is what good cooking is all about.

  4. I kind of sorta lifted the dressing for the fish tacos I just made. I used 2 tbsp each fat-free yogurt (Brown Cow) and olive oil mayo (Kraft), half a lime, a few dashes of red Tabasco, a bit of minced garlic, and I sprinkled in cumin until I could just barely taste it. This is the first time I've really ever had Tabasco, and I LOVE it. The dressing was really good. The tacos would have been "meh" without it, but with the dressing, it was over the top. Your blog's really helped me to start learning how to cook and experiment. Thank you so much!

  5. Miri, it was my brother's idea to add the avocado, and what a good idea it was.

    Yes, I think warming the fish in foil really helped keep it moist.

  6. The part about to put it on a piece of foil was very helpfull. Because it's such a turn off when the fish is dry.

  7. Perfect healthy summer dish…and avocado….yum!

  8. Becky, hope you enjoy.

    Charissa, me too. Just say avocado and I'm interested!

  9. Anything with avocado…and fish. This has some of my favourite things in there!

  10. I have a bag of cabbage just starring at me in my fridge! Thanks for the recipe!

  11. Thanks everyone! I'm posting most of these comments with my iPhone, so that's why I'm not responding that often but I'm enjoying reading them.

  12. My daughter said that it looks yummy.
    She is my best food critic and gives me great feedback on all the recipes I cook.