Friend, these lettuce wrap fish tacos are what you make when you want full taco-night energy but you’re also trying to keep it low-carb and feeling good in your body. Crispy-cold lettuce, smoky blackened fish, and that juicy pico doing the most in the best way. It’s fresh, spicy, crunchy, and satisfying, with none of that heavy “I need to lay down” finish.
The best part is it tastes healthy without trying to taste healthy, you know what I mean. We’re talking lean protein, bright veggies, real flavor, and a quick skillet sear that makes the fish taste like it came from your favorite spot. If you can season fish and chop a tomato, you can make these, and they’ll come out like you absolutely had a plan all along.
Blackened Fish Lettuce Wrap Tacos (6g Carbs)
Spicy, juicy blackened fish tucked into crisp lettuce with a bright lime slaw and fresh pico. Low-carb, big flavor, zero tortilla sadness.
Equipment
- Large skillet (cast iron or nonstick)
- Cutting board
- Chef’s knife
- Mixing bowls (2)
- Microplane or zester (optional but cute)
- Measuring spoons
- Tongs or fish spatula
- Paper towels
Ingredients
Blackened Fish
- 1 pound fish fillets (cod, mahi-mahi, halibut, snapper, or tilapia), cut into 6 pieces (about 450g total)
- 1 tablespoon olive oil or avocado oil, for the fish (15mL)
- 1 tablespoon lime juice, freshly squeezed (15mL)
Blackening Seasoning (DIY, pantry-friendly)
- 1 teaspoon smoked paprika (2g)
- 1 teaspoon garlic powder (3g)
- 1 teaspoon onion powder (3g)
- 1 teaspoon ground cumin (2g)
- 1/2 teaspoon dried oregano (0.5g)
- 1/2 teaspoon kosher salt (3g), plus more to taste
- 1/4 teaspoon black pepper (0.5g)
- 1/8 to 1/4 teaspoon cayenne pepper, to taste (0.3–0.6g)
Crunchy Lime Slaw
- 2 cups shredded green cabbage (about 140g), or bagged slaw mix
- 1/4 cup chopped cilantro (about 10g)
- 2 tablespoons lime juice, freshly squeezed (30mL)
- 1 tablespoon olive oil (15mL)
- 1/4 teaspoon kosher salt (1.5g)
- 1/4 teaspoon black pepper (0.5g)
Fresh Pico (Quick and Easy)
- 1 cup diced tomatoes (about 180g)
- 1/4 cup diced white onion (about 40g)
- 1 small jalapeño, finely diced (10–15g)
- 2 tablespoons chopped cilantro (about 8g)
- 1 tablespoon lime juice (15mL)
- 1/4 teaspoon kosher salt (1.5g)
Instructions
- Prep the Lettuce Like You Mean It: Wash and dry lettuce leaves really well so your tacos stay crisp, not soggy and sliding around like a soap bar. Set aside.
- Make the Pico Real Quick: In a bowl, mix tomatoes, onion, jalapeño, cilantro, lime juice, and salt. Stir, taste, and let it sit while you cook so the flavors can get acquainted.
- Toss the Slaw for the Crunch Factor: In a second bowl, mix cabbage, cilantro, lime juice, olive oil, salt, and pepper. Toss until glossy and fresh. Taste and adjust with a pinch more salt or a squeeze more lime if it needs a little pep talk.
- Season the Fish Like a Pro: Pat fish dry with paper towels (this is how you get that beautiful sear). Drizzle with lime juice and 1 tablespoon oil, then sprinkle the blackening seasoning all over. Press it in gently so it sticks.
- Sear to Smoky Perfection: Heat a skillet over medium-high for 2 minutes. Add a small drizzle of oil if your pan is dry. Lay fish in and don’t touch it for 3 to 4 minutes, until it’s deeply browned and releases easily. Flip and cook 2 to 4 minutes more, depending on thickness. You’re looking for opaque, flaky, and juicy, not dry and apologizing.
- Build the Lettuce Wrap Tacos: Add fish to each lettuce leaf, top with slaw, then spoon pico over the top. Finish with avocado if you’re feeling fancy, plus a squeeze of lime because lime is the little black dress of tacos.
Notes
- Best Fish Picks for Tacos: Cod and mahi-mahi are the easiest “can’t miss” choices. Snapper and halibut feel extra special. Tilapia works, just flip gently.
- How to Avoid Fish Falling Apart: Pat it dry, don’t overcrowd the pan, and don’t flip too early. If it’s sticking, it’s not ready yet.
- Want It More Like the Photo: Go heavier on the pico and keep the slaw underneath the fish so the top stays colorful and fresh-looking.
- Make It Meal Prep Friendly: Mix the seasoning and chop the pico ingredients ahead. Cook fish fresh for best texture, but slaw and pico can hang out in the fridge 1 to 2 days.
- Heat Level Control: Start with 1/8 teaspoon cayenne if you’re sensitive, then add hot sauce at the end like a grown-up.