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Lettuce Wraps with Almond-Meal Crusted Fish
with kale chips

Active: 35 Total: 35

These fish lettuce wraps have been a favorite of our members since they were first featured way back in March 2014 and even earned a spot on our sample menus. Fresh, savory and with a unique side of kale "chips," we thought it was time to bring this one back. 



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)


  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 (the portion for the fish). 

  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 oil (the portion for the aioli) 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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  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 some 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 (the portion for the fish) 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! 



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