Fish Taco Lettuce Wraps with Mango Kiwi Salsa

5 from 2 votes
Course Main Dish
Servings 2


  • 1 head butter lettuce any leaf lettuce or romaine would work too
  • 1 pounds wild-caught alaskan cod
  • 2 1/2 tablespoons melted coconut oil divided
  • 3/4 teaspoon sea salt

for serving:

  • 1 Avocado mashed
  • 1/2 cup sliced radishes


  • 1 mango chopped
  • 1 Kiwi chopped
  • 1 shallot minced
  • 2 tablespoons minced fresh cilantro
  • 2 tablespoons fresh lime juice
  • sea salt for seasoning


  • In a small bowl, mix together all the salsa ingredients and season with salt. You can make this ahead and refrigerate in a sealed container for up to 2 days.
  • Rub the cod with 1 tablespoon melted coconut oil and the salt. Heat the remaining coconut oil in a large skillet over medium-high heat. Pan sear the cod fillets for 3 to 4 minutes per side until the fish flakes when pressed.
  • Place fish in the lettuce leaves and top with the avocado, salsa, and radishes.


Make sure to keep these frozen for backup meals!*
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