Step into summer with these lettuce-wrap fish tacos topped with a peach and strawberry salsa. Paleo, gluten-free and Whole30-approved, this recipe is a lighter, seasonal spin on traditional fried fish tacos.
Unpopular opinion: I don’t like traditional tacos. I don’t like typical Mexican food. I, wait for it, don’t like Chipotle.
I hope you still like me.
Oh, and hello to recipe-Friday’s again. More on my cooking-revival next week.
Actually, no one in my family really does either. We all get cravings for certain foods, but tacos and Mexican food are not typically on the list. I think it stems from my aversion to onion, garlic, beans, cheese and super high-FODMAP foods that appear in most Mexican cuisine. What I DO like, however, is eating with my hands. I think that comes in second to eating food out of a bowl in terms of food “fun.” Enter: wraps.
Side note: I had all intentions of making jicama tortilla shells again, but the jicama I bought ended up being moldy so I couldn’t use it. Third time will be the charm.
I could have made these semi-traditional with ground chicken or turkey, but with summer around the corner (as in, this weekend), I thought fish fit the bill. More importantly, I wanted the salsa to shine. I’m ALL ABOUT fresh fruit now. I *almost* used watermelon in this but I was being a good-girl and using what we already had.
I didn’t intend for this recipe to be Whole30-approved, but I didn’t use any added sweeteners so it worked out that way. My dad made it non-Whole30 approved by using an actual taco shell so adapt as you’d please :)
- Four 6 oz pieces of cod*
- Juice of a lime
- 1/4 cup of pineapple white balsamic**
- 1 tsp of Dijon mustard
- 1/2 tsp each of salt and pepper
- 1 tbsp olive oil (for sautéing)
- One head of Boston bib lettuce
- 3 peaches
- 8 large strawberries
- Juice of 1/2 a lime
- A dash (a shake or two) of salt
- Heat a skillet over medium-high heat.
- In a large bowl, mix fish with the lime juice, white balsamic, Dijon, salt and pepper. Let sit while pan heats.
- Add fish to pan, 2 pieces at a time, and cook for 4 minutes on each side. Fish will mostly likely fall apart when flipping, but that's fine. You want it to shred anyway.
- Once finished, set aside and repeat cooking instructions for the second batch.
- Chop peaches and strawberries. Squeeze lime and mix.
- Wash bibb lettuce, and separate to form the "shell" template.
- Add fish to lettuce, top with salsa and avocado.
- *You can use any fish of choice, however, a different white fish like tilapia or snapper will be a more evenly matched substitute.
- **I purchased this balsamic at a local speciality olive oil store. Feel free to omit or substitute with a dressing of choice. Not necessary, just for a touch of added flavor when cooking.
What is your least favorite cuisine?
Favorite summer fruit?
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