Blackened fish lettuce tacos with cajun remoulade

Blackened fish lettuce tacos with cajun remoulade

The perfect warm-weather crowd-pleaser. Blackened keto fish tacos wrapped in cool lettuce leaves and served with a spicy pico de gallo and zippy Cajun remoulade.

Blackened fish lettuce tacos with cajun remoulade

The perfect warm-weather crowd-pleaser. Blackened keto fish tacos wrapped in cool lettuce leaves and served with a spicy pico de gallo and zippy Cajun remoulade.
USMetric
4 servingservings

Ingredients

Cabbage slaw
  • 1 cup 240 ml shredded green cabbage
  • 1 tsp 1 tsp white vinegar 5%
  • lime juice, from half of a lime
  • salt, to taste
Chunky pico de gallo
  • 4 oz. (23 cup) 110 g (150 ml) tomato, seeded and dicedtomatoes, seeded and diced
  • 2 oz. (523 tbsp) 55 g (80 ml) red onion, dicedred onions, diced
  • ½ ½ lime, juicelimes, juice
  • ½ oz. 14 g fresh jalapeño, slicedfresh jalapeños, sliced
  • ¼ cup (18 oz.) 60 ml (4 g) fresh cilantro, finely chopped
  • salt and pepper, to taste
Cajun remoulade
  • ½ cup 120 ml mayonnaise
  • 2 tsp 2 tsp cajun seasoning
  • 1 tsp 1 tsp paprika powder
  • 1 tsp 1 tsp capers
  • salt, to taste
Fish
  • 2 lbs 900 g white fish fillet cut into thin stripswhite fish fillets cut into thin strips
  • 1 tbsp 1 tbsp cajun seasoning
  • salt and pepper, to taste
For serving
  • 4 oz. 110 g iceberg lettuce, 2 large leaves per person
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Instructions

Instructions are for 4 servings. Please modify as needed.

Slaw

  1. Mix together the cabbage, vinegar, and lime juice. Season with salt to taste. Set aside.
  2. Pico de gallo

  3. Mix the tomato, red onion, lime juice, jalapeño, and half of the cilantro. Season to taste with salt and pepper. Set aside.
  4. Cajun remoulade

  5. Stir together the mayonnaise, cajun seasoning, paprika, and capers until completely combined. Add salt to taste. Set aside.
  6. Fish

  7. Season the fish with cajun seasoning, salt, and pepper on all sides.
  8. Sear fish in a hot pan, in oil until cooked - about four minutes. Keep turning so each side gets seared.
  9. For serving

  10. Add two strips of fish to each lettuce shell. Top with the slaw, pico de gallo and remoulade. Garnish with the leftover cilantro and jalapeño. Enjoy!

Tip

For a spicier version, try using habanero peppers instead of jalapeños.

Fish

Our favorite fish for this recipe is Mahi Mahi, but if you can't find that where you live tilapia, cod, halibut or any other white fish will work well.

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