Fish Taco Wraps

fish lettuce wraps recipe

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  • 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


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