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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