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
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
Preheat oven to 375 degrees. In a baking dish, add fish and drizzle with 1 tbs avocado oil. Season with salt and pepper.
In a skillet, over medium heat add remaining avocado oil. Saute sweet potatoes for 7-10 minutes or until soft and slightly crispy.
When the fish is done, flake and mix with red onion, sweet potato, and lime juice.
When you are ready to serve, add a spoonful of the mixture onto a lettuce leaf, top with 1-2 avocado slices and enjoy.