This grain- and dairy-free take on a Mexican favorite is full of healthy ingredients and bursting with flavor

Recipe: Lettuce Fish Tacos
Photo by KayOne73/

One of my favorite dishes for a hot summer day, this crisp and spicy prep will leave no one wanting for tortillas or sour cream.

By Nell Stephenson

Prep time: 5 mins Cook time: 10 mins Total time: 15 mins Serves: 2


1 pound mahi mahi (or whatever is local, wild and fresh!)
1 teaspoon dried oregano
1 teaspoon garlic powder
2 tablespoons extra virgin olive oil
1 small head green cabbage or Romaine lettuce (four large leaves reserved, the rest shredded)
1 medium ripe avocado, sliced
1 small lime
2 tablespoons fresh cilantro, chopped
1 large ripe tomato, chopped


1) Pat fish dry with paper towel. Combine oregano and garlic powder

2) Heat oven to broil

3) Press oregano mixture into fish and place on wire rack under broiler for 10 minutes, turning over halfway. Make sure the internal temp is at 150F, then remove from oven and tent with foil. Let rest 5-10 minutes while you steam your favorite green veggies

4) Divide the fish into four portions; two per person

5) Place each in one of the four cabbage leaves and top with shredded cabbage, avocado, lime juice, cilantro and tomato.


Nell Stephenson is an Ironman athlete, nutritional consultant, and author of "Paleoista: Gain Energy, Get Lean, and Feel Fabulous With the Diet You Were Born to Eat," now available from Amazon. Tweet or direct message her on Twitter (@nellstephenson) to "paleoize" your favorite recipes and get it featured here at