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If you are trying to cut back on the carbs, but not on taste, these seafood tacos are a good choice. Aside from the moist and flaky tuna and salmon, the fresh lime and cilantro are a flavorful way to compliment the fish. Tuna and salmon are both excellent sources of protein, anti-inflammatory omega-3 fatty acids, iodine, and other essential nutrients that will help you quickly restore your health.

Print Recipe
Seafood Lettuce Tacos
Calories per serving: 275
Course Main Dish
Servings
Ingredients
Course Main Dish
Servings
Ingredients
Instructions
  1. Wash and dry each leaf very well. Refrigerate until ready to use to keep them crisp. To shorten romaine leaves, cut off some of the white at the bottom.
  2. In a large bowl, combine the coriander powder, chili powder, garlic powder, 2 teaspoons of the oil, salt, lime juice, cilantro and onion to create the marinade.
  3. Add the cubed fish and marinate for 1 hour, stirring often.
  4. In a large skillet over medium heat, heat remaining 2 tablespoons of avocado oil. Once oil is hot, remove fish from marinade and add to skillet. Cook for 5-7 minutes.
  5. Fill each lettuce leaf just as you would a taco. Top with hot sauce, salsa (without sugar), red onion, cilantro, lime juice, pico de gallo, pickled jalapeños, or whatever you prefer. Chunky guacamole is a good accompaniment. Enjoy!
Recipe Notes

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