Fish Taco Lettuce Wraps

Get your fill of sweet-salty goodness in these popping-with-flavor fish tacos. In this Whole30-compliant version, corn tortillas are swapped out for fresh and crunchy lettuce leaves.

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Prep Time
30 min
Cook Time
15 min
45 min



  • 1 cup finely chopped pineapple 1 jalapeño chile pepper, seeded and chopped ¼ cup chopped fresh cilantro 1 tbsp fresh lime juice 2 tbsp finely chopped red onion ⅛ tsp each sea salt and ground black pepper (TRY: Simply Organic Ground Black Pepper)


  • 2 avocados, pitted and peeled

    ¼ cup fresh lime juice

    ¼ cup chopped fresh cilantro

    ⅛ tsp sea salt


  • 1 cup almond flour

    1 large egg

    ½ cup arrowroot

    12 oz haddock or cod, cut into 9 strips

    ½ tsp sea salt

    1 tbsp ghee

    9 large romaine lettuce leaves


1. In a medium bowl, combine salsa ingredients; set aside.

2. In a separate medium bowl, mash together guacamole ingredients; set aside.

3. Prepare fish: In a shallow dish, place almond flour. In a separate shallow dish, beat egg. In a third shallow dish, place arrowroot. Sprinkle fish with salt. Dip fish into arrowroot, shaking off excess, then dip in egg, letting excess drip off, then dip in flour, turning to coat.

4. In a large skillet on medium-high, melt ghee. Add fish; cook for about 7 minutes, turning every 2 minutes, until crispy and cooked through.

5. Place 1 fish strip in each romaine leaf. Top each with guacamole and salsa.

NOTE: If following our Meal Plan, store fish, lettuce, salsa and guacamole in separate containers in refrigerator. Reheat fish; assemble lettuce wraps when called for.

Nutrition Information

  • Serving Size 3 lettuce wraps
  • Calories 688
  • Carbohydrate Content 52 g
  • Cholesterol Content 268 mg
  • Fat Content 43 g
  • Fiber Content 18 g
  • Protein Content 32 g
  • Saturated Fat Content 8 g
  • Sodium Content 757 mg
  • Sugar Content 11 g
  • Monounsaturated Fat Content 26 g
  • Polyunsaturated Fat Content 7 g