Fish Taco Lettuce Wraps

Fish

1 cup almond flour

1 large egg

½ cup arrowroot

12 oz haddock or cod, cut into 9 strips

½ tsp sea salt

1 tbsp ghee

9 large romaine lettuce leaves

Salsa

1 cup finely chopped pineapple

1 jalapeño chile pepper, seeded and chopped

¼ cup chopped fresh cilantro

1 tbsp fresh lime juice

2 tbsp finely chopped red onion

⅛ tsp each sea salt and ground black pepper

Guacamole

2 avocados, pitted and peeled

¼ cup fresh lime juice

¼ cup chopped fresh cilantro

⅛ tsp sea salt

Preparation

In a medium bowl, combine salsa ingredients; set aside.

In a separate medium bowl, mash together guacamole ingredients; set aside.

Prepare fish: In a shallow dish, place almond flour. In a separate shallow dish, beat egg. In a third shallow dish, place arrowroot. Sprinkle fish with salt. Dip fish into arrowroot, shaking off excess, then dip in egg, letting excess drip off, then dip in flour, turning to coat.

In a large skillet on medium-high, melt ghee. Add fish; cook for about 7 minutes, turning every 2 minutes, until crispy and cooked through.

Place 1 fish strip in each romaine leaf. Top each with guacamole and salsa.

Recipe source:

https://www.cleaneatingmag.com/recipes/fish-taco-lettuce-wraps-recipe