A fresh take on tacos that are so tasty you’re going to want them on the menu every single week!
1 large head butterhead lettuce
1 – 1 pound salmon fillet
2 Teaspoons avocado oil
1 mango, weighing 1 pound, peeled and diced
1/4 cup minced red onion
1/4 cup chopped cilantro
2 Tablespoons fresh lime juice
1 Teaspoon minced serrano or jalapeno
Sea salt to taste
Avocado Coconut Cream:
1 ripe avocado, peeled and pitted
1/2 cup coconut milk, from the can
1 Tablespoon fresh lime juice
1/2 Teaspoon sea salt, or to taste
Mix together all the ingredients for the mango salsa and set it aside to let the flavors meld.
Place all the ingredients for the avocado coconut cream in a blender and blend until smooth. Scoop the cream out of the blender and into a serving dish.
Preheat the grill on high heat.
While the grill is heating up, drizzle the salmon with avocado oil and sprinkle generously with sea salt. Make sure to oil the skin on the bottom of the fillet, it keeps it from sticking to the grill.
Place the salmon on the grill and immediately lower the heat to medium. Cook until the salmon is barely done, just starting to flake but with some softness left and a bit of translucent pink in the middle. This normally takes 8-12 minutes for a 1 pound fillet.
While the salmon is cooking, pull the lettuce apart into individual leaves. Wash and dry it in a salad spinner.
When the salmon is done serve it with the lettuce wraps, mango salsa, and the avocado coconut cream.
Tip: the reason I like to prepare most of the recipe before grilling the salmon, is so I can keep an eye on it. Fresh, ocean caught fish is expensive so I try to give it my full attention because every time I turn my back it overcooks!
- Category: Dinner
- Method: Grilling
- Cuisine: Mexican
Keywords: Healthy Fish Tacos, Paleo Fish Tacos, Gluten Free Fish Tacos, Lettuce Wrap Tacos