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.