Crispy Fish Lettuce Wraps
SERVINGS PER RECIPE
*Nutrition facts are based on 1 serving size & are only estimates that will vary based on ingredients used
2 tbsp avocado oil
1/2 red onion (chopped)
2 medium roma tomatoes (diced)
3 oz. shallots (diced)
1/2 cup cilantro (diced)
4 tbsp cassava flour
2 tbsp arrowroot
1/2 tsp paprika
1 whole lime juice
6 lettuce wraps
1/4 tsp black pepper
1 tsp baking soda
1.5 lb. Cod or Tilapia fish fillets
In a bowl, add and mix together tomatoes, shallots, cilantro, red onion, and squeezed lime juice.
In another bowl, add and mix together cassava flour, arrowroot, paprika, eggs, and baking soda until smooth and not lumpy with a batter consistency.
Cut fish into strips.
In a skillet over medium to high heat, add avocado oil.
Grab each fish strip, dip in the batter, and place on the skillet but be sure to do this individually.
Cook for around 3-5 minutes each side or until crusty.
Place each strip on a pan once done.
Once done with all the strips, evenly divide fish and salsa into 6 lettuce wraps to come as close as possible to the given macros. You're welcome to add a few avocado slices and cubed pineapple on top.