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Paleo Cod Lettuce Wraps made with cajun-seasoned cod are the perfect low-carb dinner option. They’re topped with onion, tomatoes and the easiest avocado sauce that’ll have you wanting to make these a weeknight staple.
Paleo cod isn’t something that necessarily sounds delicious, but it is. It really, really is! I mean, you like regular cod, right? Breaded cod? Think of this as a healthier version of your favorite cod.
Since it’s paleo, that means there’s no gluten in this recipe, so instead of using breadcrumbs as the coating on the cod, it uses a combination of cajun seasoning and gluten free flour. I promise you’ll be impressed by the flavor!
WHY YOU’LL LOVE THESE PALEO COD WRAPS
- They’re an easy way to reduce carbs and increase veggies
- The flavor of the cod–and the combination of that seasoning and the avocado sauce–is insanely delicious
- This recipe makes 6 total wraps, so you may just have leftovers!
HOW TO MAKE PALEO COD LETTUCE WRAPS
Start by heating oil (olive or avocado) in a large nonstick skillet.
Then, mix the dry rub ingredients together. In this case, that’s simply the cajun seasoning and the flour (I recommend either almond flour or gluten free all purpose flour). Dip the cod filets into the rub, using your fingers to pat it on so it sticks, then place the cod directly into the hot skillet. Place a lid on the skillet and cook the cod for approximately 3 minutes on each side, or until it’s nice and flakey.
While the cod is cooking, place the lettuce wraps onto a plate and slice the tomatoes, onion and avocado. Once the cod is cooked, place it directly onto the lettuce.
The last step is to make the sauce. Use a small blender (like a Nutribullet) or a food processor and add the avocado, oil, lime juice, and salt to it and pulse until the sauce is smooth, then drizzle the sauce over the cod.
TIPS FOR MAKING THESE WRAPS
Thaw the cod ahead of time: I don’t know about you, but I always forget to leave fish in the refrigerator to thaw. Of course, you can quick thaw pretty much any kind of fish, but honestly, I think it tastes better when it’s been thawed over a 12-24 hour period in the refrigerator. So, if you can, try to remember to remove it from the freezer in advance!
Don’t make the avocado sauce until you’re ready to eat/serve these wraps. Otherwise, the sauce may turn a brown-ish color from the avocado (it’ll still be good, it just won’t look good).
The instructions recommend making the avocado sauce in a blender or food processor (preferably a Nutribullet). If you don’t want to get out another kitchen gadget (I get it), you can also mash the avocado in the bottom of a bowl, then add the remaining ingredients. The sauce won’t be as smooth, but it works.
OTHER DELICIOUS PALEO RECIPES
- Honey Garlic Chicken
- Bacon-Wrapped Salmon with Avocado Dressing
- Banh Mi Collard Wraps
- Baked Paleo Meatballs with Kale Pesto
Paleo Cod Lettuce Wraps
- 2 lbs. cod*
- 2 tbsp almond flour or gluten free all purpose flour
- 1 tsp cajun seasoning
- 1 tbsp olive oil or avocado oil
- 1 head butter lettuce
- 1/2 red onion sliced
- 1/3 cup grape tomatoes sliced
- 1 avocado sliced
- 1 tbsp cilantro chopped
for the sauce:
- 1 avocado
- juice of 1/2 lime
- 2 tbsp olive oil
- pinch of salt
- Combine flour and cajun seasoning in a bowl.
- Heat oil in a skillet, then dip both sides of cod into the flour mixture, and then place directly into the pan. Repeat this process for all of the cod.
- Cook cod for approximately 3 minutes on each side, or until flakey; remove from skillet and place directly on lettuce.
- Add red onion, tomatoes and avocado slices to lettuce wraps.
- For the sauce: add all ingredients to a blender or food processor and pulse until combined.
- Drizzle sauce over wraps, then drizzle the juice from the other half of the lime over them too.