Baja Fish Taco Wraps

Baja Fish Taco Wraps


  • 10-12 Bibb lettuce leaves


  • 2 cups chopped red cabbage
  • 2 tablepsoons raw honey
  • 1 cup diced mango (small mango)
  • 1 teaspoon Sriracha (or preferred hot sauce)
  • 1/2 teaspoon sea salt
  • juice from 1/2 lime


  • 4 Roma tomatoes, seeded and small diced
  • 1 avocado, seeded, peeled, and diced
  • 1 shallot, diced
  • 3-4 cloves of garlic, minced
  • 1/4 cup chopped fresh cilantro
  • juice from 1/2 lime
  • pinch of sea salt



  1. Preheat oven to 350°. Grease a large baking dish.
  2. Mix nut flour, coconut flour, Old Bay, and salt. Pat down cut cod with a paper towel and then dredge in the flour mixture. Place in the baking dish.
  3. Cook fish for 20 minutes. Broil for 5 minutes on one side. Flip fish and broil for an additional 3-5 minutes. The broiling will help create the crispiness you find with traditional frying.
  4. Assemble wraps by distributing the fish, salsa, and slaw in each lettuce leaf or plate this family-style and let everyone dig in. Garnish with extra chopped cilantro and lime slices if desired. If you are so inclined, a gluten-free beer goes great with this meal! :-)
  5. Enjoy!


  • If you like it a little spicy, add some diced jalapeno for some heat!
  • If you are used to a little sour cream, try this: Whisk 2 tablespoons organic heavy cream, a dash of lime zest, and a pinch of salt until medium stiffs form.

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