Jalisco-Style Salmon and Avocado Lettuce Cups

It has been so hot here in Northern California, and I have been searching for ways to eat healthy and keep the kitchen cool at the same time.  We had these for dinner last night and they were amazing.  This recipe is based on a taco recipe by Cooking Classy, with just a few changes due to my Paleo-ish eating style.

Jalisco-Style Salmon and Avocado Lettuce Cups


    • 1 1/2 lbs boneless salmon, skinned and sliced into 3 equal portions
    • 1 Tbsp coconut oil, plus more for pan
    • 1 Tbsp fresh lime juice
    • 1 tsp chili powder
    • 3/4 tsp ground cumin
    • 3/4 tsp onion powder
    • 1/2 tsp paprika
    • 1/2 tsp oregano
    • 1/2 tsp salt, then more to taste
    • 1/2 tsp freshly ground black pepper
Avocado Salsa
    • 2 medium avocados (ripe but semi-firm), peeled, cored and diced
    • 1/3 cup small diced red onion, run under cool water to remove harsh bite and drain
    • 3 Tbsp chopped cilantro
    • 1 jalapeno, seeded and minced
    • 1 clove garlic, minced
    • 2 Tbsp fresh lime juice
    • 1 Tbsp coconut oil
    • Salt and freshly ground black pepper
For serving
  • 1 head of butter lettuce, separate leaves, wash and dry
  • 1/2 cup crumbled Cotija cheese or 1/2 cup of other soft mexican-style cheese

For salmon, mix all ingredients (except salmon) together to form a paste.  Lightly coat all surfaces of each piece of fish with the paste.  Heat coconut oil in a well-seasoned cast iron pan to medium heat.  Cook salmon pieces for 3-4 minutes on each side or until done – fish flakes easily.

Make salsa by combining all ingredients well.

To serve, place lettuce leaves on plates and top with pieces of salmon, a spoonful of avocado salsa and a bit of cheese.  Then sit back and enjoy!



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