📍 Where this dish comes from: Veracruz · Fort of San Juan de Ulúa
Discover the history of this region →
Discover the history of this region →
Servings: 4 servings
Calories: 180kcal
Ingredients
- 1 lb white fish fillets cod/halibut/tilapia; sub: salmon, shrimp, or chicken tenders
- 8 large romaine or butter lettuce leaves sub: cabbage cups
- 1 tbsp taco seasoning sugar-free; sub: smoked paprika + cumin + garlic
- 1 tbsp olive oil sub: avocado oil
- 2 cups bagged coleslaw mix sub: shredded red + green cabbage
- 1/4 cup sour cream sub: Greek yogurt or mayo
- 2 tbsp fresh lime juice sub: lemon juice
- 2 tbsp cilantro chopped; sub: green onion
- Salt & pepper to taste
Instructions
- Preheat grill/pan to medium-high; oil grates.
- Season fish with taco seasoning, salt, and olive oil.
- Grill 3-4 min per side until opaque and flaky; rest 2 min, then flake into chunks.
- Mix slaw: Toss coleslaw mix with sour cream, 1 Tbsp lime juice, salt, pepper, and half the cilantro.
- Assemble: Fill each lettuce leaf with fish, slaw, remaining cilantro, and an extra squeeze of lime.
Nutrition
Serving: 1serving | Calories: 180kcal | Protein: 17g | Fat: 11g
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About This Dish
Swap tortillas for crisp lettuce boats and you’ve got ultra-fresh tacos. Mild white fish is dusted with smoky spice, grilled to flaky perfection, then topped with zesty cabbage slaw and a drizzle of lime crema.
Health Benefits
- Lettuce leaves replace the tortilla entirely, keeping this dish low-carb.
- White fish provides lean protein with minimal carbs.
Pairs Well With
- Nopales, Radish & Queso Fresco Salad
- Cheesy Jalapeño Cauliflower Bake