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Fish Tacos in Lettuce Wraps (Oven-Baked)


  • Fish fillets (such as salmon, cod, tilapia, halibut or tuna)

  • 2 tablespoons taco seasoning

  • 1 head of iceberg or butter lettuce, leaves separated to make wraps

  • 1/2 cup finely chopped red cabbage

  • 1/2 cup shredded carrots

  • 1/2 cup diced tomatoes

  • 1 lime, cut into wedges

  • Fresh cilantro for garnish (optional)


Prepare the Fish:

  • Preheat your oven to 400°F.

  • Pat the fish fillets dry with paper towels and rub each fillet with taco seasoning to coat thoroughly.

  • Place each seasoned fillet on a piece of aluminum foil large enough to fold over and seal.

  • Fold the foil around the fish, sealing the edges to form a packet, ensuring there is a little room inside for air circulation.

Bake the Fish:

  • Place the foil packets on a baking sheet and bake in the preheated oven for about 15-20 minutes, or until the fish is cooked through and easily flakes with a fork.

Prepare the Lettuce Wraps:

  • While the fish is baking, rinse the lettuce leaves and pat dry. Choose the largest leaves to use as wraps.

Assemble the Tacos:

  • Remove the fish from the oven and carefully open the foil packets to let the steam escape.

  • Flake the cooked fish with a fork and distribute evenly among the lettuce leaves.

  • Top the fish with chopped red cabbage, shredded carrots, and diced tomatoes.

  • Add a spoonful of low-fat Greek yogurt to each taco for creaminess.

  • Garnish with fresh cilantro and squeeze a lime wedge over each taco for extra flavor.


  • Serve the tacos immediately, offering extra lime wedges on the side.

This oven-baked method using aluminum foil is a great way to keep the fish moist and flavorful while cutting down on added fats, making it an even healthier option!


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