Cool off this summer with delicious and healthy Mahi Mahi Lettuce Wraps. Get the recipe below!
It’s officially summer, and it is HOT here in Arizona. We have been in Phoenix for over 2 years now, and I just can’t get used to the heat – even the cactus in the yard looks miserable.
When it’s this hot, a light dinner always hits the spot, and boy do I have the perfect recipe to share today! These Mahi Mahi lettuce wraps are perfect for summer weather. They’re easy to make and won’t heat up your kitchen, plus they are healthy, cool and absolutely delicious! You’ve got to try these!
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Mahi Mahi is a mild fish and works great for fish tacos. It will flake more than say, tuna steaks or swordfish, so you’ll often find it deep fried for fish & chips, or flaked apart for more of a salad type dish.
If you do decide to use butter lettuce, it tends to hide water in its pockets. I’d recommend a salad spinner to shake out the water after you wash it, or dry it thoroughly with a towel. If your lettuce has too much water, your tacos will taste bland.
The main purpose of the green tomato is to add color and firmness to your mixture. If your supermarket does not carry green tomatoes (mine is hit and miss) simply double up on red tomatoes. In either case, make sure you have a sharp knife and a sharpening tool. It will make a huge difference when chopping tomatoes.
Keto-Friendly, Gluten-Free Mahi Mahi Lettuce Wraps
- 1 chopped firm red tomato
- 1 chopped green tomato
- 1/2 chopped purple onion
- 1 lime
- 1 chopped avocado
- 1/3 C chopped cilantro
- Extra virgin olive oil
- Salt & pepper
- 4 Mahi Mahi fish fillets
- 1-2 heads of butter lettuce, leaves separated
- Combine chopped avocado, tomatoes, cilantro and purple onion in a small mixing bowl.
- Strain to remove excess water.
- Add about 1 T of olive oil, along with the juice of 1/2 the lime.
- Add in salt and pepper to taste.
- Season the Mahi Mahi with salt and pepper on both sides, then pan sear on medium high, or cook it on the grill. Note: It does tend to stick a little, so use some kind of oil: the secret is to not flip it too early (it will pull away from the pan easier if its very hot and cooked).
- Cook for roughly 3 minutes on each side, or until it is no longer opaque in the middle.
- When your fish is done, move it to a cutting board and flake it apart with a fork.
- Add the fish into the tomato mixture if serving right away.
- Scoop the mixture into your butter lettuce leaves and serve.
I hope your family enjoys these cool, delicious and healthy Mahi Mahi lettuce wraps! If you have any questions, feel free to leave a comment below. For more dinner ideas, check out my other budget-friendly recipes
Talk to Me: What is your favorite dinner to make when it’s super hot?
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