Lime & Sweet Potato Fish Tacos Recipe

Here’s a simple, satisfying twist on fish tacos that’s perfect for the Fourth of July or any summer occasion where you want to throw together a portable, delicious meal without too much hassle.

While I love fish tacos, the corn and gluten in most traditional versions wreck an otherwise-healthy meal.

Easy swap: Trade the shell for a crunchy, nutrient-packed lettuce wrap. (Just make sure the type of lettuce is strong enough to support the ingredients.)

I’ve created a delicious variation of fish tacos by combining wild-caught fish with creamy avocado and – here’s the twist – antioxidant- and flavor-rich sweet potatoes.

The crunchy Boston bibb lettuce that highlights these delicious, wholesome ingredients.

Altogether, these fish tacos pack an impressive fiber wallop while providing optimal protein and anti-inflammatory omega-3 fatty acids in the wild-caught white fish.

Major nutrients and flavor: Win-win!

These fish tacos are as easy to prepare and assemble as they are to eat. Guaranteed to be a big hit at your next gathering.

 

Lime & Sweet Potato Fish Tacos

WF SF DF GF

Serves: 4

Ingredients

8 oz. wild-caught white fish

8 Boston bibb lettuce leaves

½ cup sweet potatoes, sliced thin

2 tbs avocado oil

Juice from 1 lime, freshly squeezed

1 avocado, sliced lengthwise

⅓ red onion, diced

Sea salt and pepper

 

Step 1

Preheat oven to 375 degrees. In a baking dish, add fish and drizzle with 1 tbs avocado oil. Season with salt and pepper.

Step 2

In a skillet, over medium heat add remaining avocado oil. Saute sweet potatoes for 7-10 minutes or until soft and slightly crispy.

Step 3

When the fish is done, flake and mix with red onion, sweet potato, and lime juice.

Step 4

When you are ready to serve, add a spoonful of the mixture onto a lettuce leaf, top with 1-2 avocado slices and enjoy.