‘Calling all seafood (and non seafood lovers), these chile lime salmon lettuce wraps will be your next go to QUICK Summer dinner meal!’
I gotta say, one of the coolest byproducts of starting a ketogenic diet has been discovering an absolute love for seafood. 39 years with ZERO in my life and here I am eating salmon, swordfish, shrimp, and tuna on a regular basis. I would have never believed it if you told me I would not only be putting it in my mouth, but truly enjoying it!
So far, I’d say my favorite thing from the sea is salmon though. I think I would even go as far as to say that I could easily replace my usual daily chicken meals with this particular fish! I was always under the impression that it would be far too “fishy” for me, the “flakey” texture everyone talks about would seriously cause gag reflex issues, and that no matter what sauce I had with salmon I would ALWAYS know it’s salmon if that makes sense. Alas, nope. Taste, texture, and smell are extremely neutral! I’ve especially been loving the sockeye salmon rom SizzleFish… such amazing quality and delivered right to my front door!
One of my current favorite ways to enjoy my fish has been in these light and fresh lettuce cups. Not only is it a meal I can have prepared in under 15 minutes, but it’s so perfect for the warming San Diego weather we are getting as we move into Summer. The absolute key to making these though is getting a nice crust on the tops and bottoms of the salmon! Properly seasoned, smoking hot cast iron skillet, butter, and resist moving the fish for a couple of minutes. That crispy texture absolutely makes these lettuce wraps!
With a few other freshly sliced crunchy veggies like carrots, red cabbage, and radishes I have no doubt that these will be gone in 2.2 seconds flat. Another fun thing I did with these is adding some spiraled zucchini! These are amazingly bold, bright, and a definite show stopper. Another wonderful thing about these is they can easily be served completely cold or salmon fresh out of the piping hot pan which makes these a wonderful option for those summer BBQ’s and get togethers!
See that texture though? Perfectly golden and crisp on the outside and tender on the inside! Again, resist moving the salmon in the pan!!! You want to leave it on long enough to form the crust, but obviously not too long that you burn the spices/seasonings.
Some ripe avocado, a BIG splash of fresh lime juice, another few shakes of Tajin and you are good to go. Paleo, keto, standard diet, pescetarian, and low carber-s alike… everyone will fall in love with these wraps! Even those of you who may not even like seafood like me! If you really want to take things up about 10 notches, feel free to whip up THIS sauce mention on THIS blog post… seriously, out of this world!!!
Totally not needed for these though, the combination of flavors that are already here will suit you just fine 🙂 Clearly you can see I have a huge love affair for my Tajin seasoning blend… good God this stuff is like crack! I put this stuff on everything!!! It really and truly does SO much for all of your Latin dishes WITHOUT the actual “spice”. Stock up friends, I promise you will fall head over heels for some Tajin!
Chile Lime Salmon Lettuce Wraps
- 8oz wild caught salmon
- 1 tablespoon avocado oil
- 1 tablespoon Tajin seasoning
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 Large lime (zested and juiced)
- 1/2 teaspoon garlic powder
- 1 tablespoon butter (or coconut oil)
- 1 Large head of butter lettuce
- 1/2 cup shredded red cabbage
- 1/4 cup sliced radishes
- 1/3 cup shredded carrots
- 2 Large limes to juice for garnish
|Combine seasonings in a small bowl with the zest of one lime, coat salmon in avocado oil, squeeze on juice of lime, and rub both sides of salmon with spices. Let sit for 5-10 minutes.|
|Preheat skillet or pan to medium high heat and add butter (or coconut oil). Add salmon to pan and let cook on first side for 3-5 minutes. Flip and cook on remaining side for an additional 2-3 minutes. Turn off heat.|
|Assemble tacos, add sliced avocados, and lime juice. Enjoy.|