Baja Fish Taco Lettuce Wraps
Enjoy these Baja Fish Taco Lettuce Wraps with a gluten-free beer al fresco!
I’ve recently updated this recipe with my new favorite breading ~ ground pork rinds.
Optional:
- 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.
Ingredients
Directions
- Preheat oven to 350°. Grease a large baking dish.
- In a medium bowl, whisk egg. In a shallow dish combine pork rinds, Old Bay seasoning, and salt.
- Dip cod in whisked egg. Dredge fish through pork rind mixture. Place in baking dish.
- Cook fish for 15 minutes. Broil for 2 minutes on one side. Flip fish and broil for an additional 2 minutes. The broiling will help create the crispiness you find with traditional frying.
- 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! :-)
- Enjoy!
Ingredients
Directions
- Preheat oven to 350°. Grease a large baking dish.
- In a medium bowl, whisk egg. In a shallow dish combine pork rinds, Old Bay seasoning, and salt.
- Dip cod in whisked egg. Dredge fish through pork rind mixture. Place in baking dish.
- Cook fish for 15 minutes. Broil for 2 minutes on one side. Flip fish and broil for an additional 2 minutes. The broiling will help create the crispiness you find with traditional frying.
- 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! :-)
- Enjoy!