Michelle Tam, creator of the blog Nom Nom Paleo and author of two cookbooks (Nom Nom Paleo: Food for Humans and Ready or Not!) makes this recipe whenever she's on vacation with her family in Hawaii. The tacos are made with butter lettuce leaves instead of tortillas, so they're very light and refreshing.Our suggested wine pairing: Wine by Joe 2015 Pinot Blanc (Willamette Valley; $14).

This Story Originally Appeared On sunset.com


Recipe Summary test

1 hr
Serves 4


Ingredient Checklist


Instructions Checklist
  • Arrange lettuce leaves on a platter (if any are torn, top with a second leaf). Arrange fish on lettuce, tearing pieces to fit, and season with salt if you like. Add sliced avocado, a drizzle of salsa, and pickled onions. Serve with lime wedges and remaining salsa on the side.

  • *Avoid cod; it's too soft and will flake apart here. Tam uses Diamond Crystal kosher salt, which has bigger crystals than Morton--so if you're using Morton, cut the amount by a third.

  • Make ahead: Pickled onions, up to 1 week, chilled; salsa, up to 4 days, chilled.

  • When you're ready to cook the fish, heat a grill to medium-high (450°) with a large cast-iron frying pan or griddle set on cooking grate. Meanwhile, toss fish with salt and pepper.

  • When pan is hot enough that it evaporates a drop of water instantly, swirl remaining 1 tbsp. oil into hot pan, add fish in a single layer, and cook undisturbed, grill covered, until browned underneath, 2 to 3 minutes. Carefully flip pieces over with a fish spatula or other thin spatula. Cook 2 to 3 minutes more, covered, or until fish is cooked through.


Nom Nom Paleo: Food for Humans.

Ready or Not!

Nutrition Facts

444 calories; calories from fat 53%; protein 33g; fat 26g; saturated fat 3.9g; carbohydrates 20g; fiber 5.5g; sodium 1177mg; cholesterol 124mg.