📍 Where this dish comes from: Veracruz · Fort of San Juan de Ulúa
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Discover the history of this region →
Servings: 2 servings
Calories: 280kcal
Ingredients
- 12 oz firm white fish fillets cod/mahi-mahi/tilapia; sub: salmon, shrimp, or chicken strips
- 1 tbsp avocado oil sub: olive oil, ghee, or melted coconut oil
- 1 tsp chipotle powder sub: smoked paprika + pinch cayenne
- 1/2 tsp cumin sub: chili powder or taco seasoning
- 1/2 tsp garlic powder sub: 1 minced garlic clove
- Sea salt & black pepper 1/2 tsp each
- 8 large butter or romaine lettuce leaves sub: low-carb tortillas or cabbage cups
- Quick lime-crema: 1/4 cup sour cream (sub: Greek or coconut yogurt) 1 Tbsp mayonnaise, 1 Tbsp lime juice + zest
- 1/2 cup shredded red cabbage sub: bagged coleslaw mix or sliced radish
- 2 tbsp fresh cilantro chopped; sub: green onion or parsley
Instructions
- Mix the rub: In a small bowl, combine chipotle, cumin, garlic powder, salt, and pepper. Pat fish dry; coat fillets on both sides.
- Sear (or grill): Heat avocado oil in a cast-iron skillet over medium-high. Cook fish 2–3 min per side until opaque and lightly charred. Transfer to a plate and flake into bite-size chunks.
- Stir the crema: Whisk sour cream, mayo, lime juice, and zest until smooth.
- Assemble tacos: Layer cabbage into lettuce leaves, add warm fish, drizzle crema, and sprinkle cilantro. Serve immediately with extra lime.
Nutrition
Serving: 1serving | Calories: 280kcal | Protein: 27g | Fat: 17g
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About This Dish
Imagine flaky, chile-kissed fish sizzling on a hot griddle, then sliding straight into butter-lettuce boats that crunch like the surf, finished with a drizzle of zesty crema and purple-cabbage slaw.
Health Benefits
- Lettuce leaves replace the tortilla, keeping this dish low-carb.
- White fish provides lean protein with minimal fat and carbs.
Pairs Well With
- Blackened Salmon & Cotija Salad
- Stuffed Mini Bell Peppers