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Lettuce Wraps with Almond-Meal Crusted Fish
with kale chips

Active: 35 min Total: 35 min
These crunchy fish lettuce wraps won rave reviews from our members and has even won a coveted spot on our sample menus. We're excited to bring this favorite back for a delicious fall meal!
Smarts: If you like some deep smoky flavor, use some of the adobo sauce (listed for chowder) in your tartar aioli.

Ingredients

Metric
Servings:
4
Kale Chips:
  • Kale, curly leaf - 1 bunch, leaves torn
  • Oil, olive - 2 Tbsp
Tartar Aioli:
  • Garlic - 1 clove, minced or crushed
  • Mustard, Dijon - 1 tsp
  • Egg yolk - 2
  • Lemon juice - 1 tsp
  • Oil, cooking - 1/2 cup
  • Capers - 2 Tbsp, chopped
Almond-Meal Crusted Fish Lettuce Wraps:
  • Tilapia - 4 fillets (Or use other white fish like cod. If you don't eat seafood, try this with chicken thighs)
  • Lettuce, romaine - 8 leaves
  • Eggs - 1
  • Almond meal - 3/4 cup
  • Cajun seasoning - 1 tsp
  • Oil, cooking - 1 Tbsp + 3 Tbsp
  • Homemade tartar aioli - 1/2 cup (ingredients listed separately)

Nutrition Facts

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Prep

  1. Fish - Rinse and dry with a paper towel. Slice into pieces that would fit nicely into a lettuce wrap. Lightly salt and pepper.
  2. Kale - Peel off leaves and discard stems. (Can be done up to 3 days ahead)
  3. Lettuce - Tear off leaves to use as ‘shells’. (Can be done up to 3 days ahead)
  4. Prep breading stations - 1) In one bowl or container with lid, lightly whisk egg with a splash of water; 2) In a second bowl or container with lid, mix together almond meal, cajun spice, some salt and pepper, and first part of cooking oil.
  5. Make ‘tartar aioli’ - Mince or crush garlic. Give garlic, Dijon, egg yolk, and lemon juice a quick blend in a blender. While blending on low speed, slowly drizzle in avocado oil until a creamy, mayo-like consistency is formed. Mix in chopped capers. Season to taste with salt and pepper. (Can be done up to 3 days ahead)

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Make

  1. Preheat oven to 300F (149C) degrees.
  2. Spread kale leaves onto a sheet pan. Use two pans if they’re too packed on one. Toss with olive oil and then bake for 8 to 12 minutes until leaves are crispy. If they start to brown too much at the edges, they’re definitely done! Sprinkle with salt right out of the oven.
  3. While kale chips are baking, dip fish pieces into egg and then almond meal. If you’re using containers with lids, you can just dump all the fish into each container, close lid, and shake (this is that fancy ‘shake and bake’ method). Continue until all fish pieces are breaded.
  4. Heat a skillet or griddle over medium-high heat. Add second part of cooking oil and then cook fish on each side for ~4 minutes, until almond meal is golden and fish is opaque when sliced.
  5. Top almond-crusted fillets with aioli and then wrap in lettuce leaves. Enjoy with kale chips!

Nutrition Facts

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Reviews

Ratings

Original (113)
Gluten-free (3)
Paleo (5)
Vegetarian (4)

44 reviews

Seriously?? I have to pay to see a recipe. No thanks

By: Mary
Posted: Nov 21, 2020
Diet: Original
0 Helpful

Made it on crusty bread instead of a roll but other than that followed the directions. How can you not love a dish that is tasty, cheap, and easy?

By: Nadeen
Posted: May 07, 2016
Diet: Original
0 Helpful

The whole family loves this meal! We come back to it at least once a month. Sometimes we swap up the type of fish or will just use regular chips instead of kale. No matter what though, this is a great weeknight meal.

By: Cameron
Posted: Apr 01, 2016
Diet: Original
0 Helpful

Did not use buns. Used tilapia. This would have been better with cod and a tad more seasoning. Will try again though!

By: Robin
Posted: Nov 03, 2015
Diet: Original
0 Helpful

nom nom nom

By: Dena
Posted: Jun 24, 2015
Diet: Original
0 Helpful

we made this with wild caught rockfish, and it worked just as well. we don't like to eat tilapia since it is farm-raised.

By: Monica
Posted: Apr 12, 2015
Diet: Original
0 Helpful