Fish Taco Wraps

fish lettuce wraps recipe

Immediately after our juice cleanse, I wanted to eat a lot of food like jalapeño cheeseburgers and tacos and pot pie and nachos and cake. But I had a feeling that three days on a juice (and one carrot) diet might prevent me from fully enjoying such delicacies as those. So I settled on baked fish taco wraps for lunch because I had fish in the freezer, baking is better than frying, and lettuce leaves are healthier than tortillas, even I can admit that … grudgingly.

If you use raw pineapple in the salsa, you get the bonus of extra digestive enzymes in your food, if you go for that. And for a less-healthy fish taco (but still pretty healthy) check out one of our first videos and a staple recipe of mine: how to make fish tacos.


Fish Taco Wraps

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5 from 2 reviews

  • Author: Hilah Johnson
  • Cook Time: 15 mins
  • Total Time: 15 minutes
  • Yield: 4 1x


  • 1/2 cup toasted pepitas (pumpkin seeds)
  • 1/4 cup plain yogurt (Greek or standard)
  • 2 tablespoons lime juice (divided, see below)
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 1 clove garlic, minced
  • 1 pound firm fish fillets such as mahi mahi, cod, salmon
  • 1/2 teaspoon salt
  • Salsa:
  • 1 cup finely diced pineapple (can use canned)
  • 1/4 cup grated carrot
  • 1/4 cup minced cilantro
  • 2 green onions, thinly sliced white and green parts
  • 1/2 chipotle pepper (in adobo sauce), minced
  • 1 tablespoon lime juice (from above)
  • 1/4 teaspoon salt
  • For serving: lettuce or cabbage leaves, avocado, salsa


  1. Line a baking sheet with parchment paper or foil and set the oven to 400ºF.
  2. Coarsely chop the pepitas and place in a shallow dish or small plate.
  3. Stir together the yogurt, lime, spices and garlic in a shallow bowl.
  4. Cut the fish into pieces about the same size as a fish stick (3″ long x 1″ wide) and
  5. roll the fish “sticks” into the yogurt mix, let marinate for 20 minutes while you make the salsa by mixing everything together.
  6. Then press one side of each stick into the pepitas.
  7. Lay on the baking sheet, pepitas-side up and sprinkle with the salt.
  8. Bake 8-9 minutes for tilapia or cod; 10-12 minutes for mahi mahi or salmon or until the fish is just barely opaque in the center.
  9. Serve fish wrapped in cabbage or lettuce leaves with salsa.


Add black beans to the salsa for more protein and carbohydrates


  • Calories: 227
  • Fat: 8
  • Carbohydrates: 12
  • Protein: 27

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fish lettuce wrap recipe


  1. Erin Amirian -Patterson on March 25, 2014 at 6:06 pm

    Looking for fish recipes and came across this one and it’s great! Awesome!

    • Hilah on March 26, 2014 at 9:50 am

      Thanks, Erin!

  2. Erica R on April 1, 2015 at 8:22 pm

    Wow, this was so good! Just made this for dinner, and my husband and I were very impressed. It was very refreshing. Reminds me of something I would eat on the beach. 🙂 Thank you!

    • Hilah on April 2, 2015 at 10:32 am

      Yay! Glad to hear, Erica! I love food that reminds me of vacation 🙂

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