Diet & Weight Magazine

Blackened Fish Lettuce Tacos with Cajun Remoulade

By Dietdoctor @DietDoctor1

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.

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  1. Mix together the cabbage, vinegar, lime juice, and honey (if using). 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!


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


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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