Tilapia Lettuce Wraps with Mango Salsa


Tilapia Lettuce Wraps with Mango Salsa

For an easy and healthy weeknight meal that is sinfully gluten free, give this recipe for Tilapia Lettuce Wraps with Mango Salsa a try ASAP. This is absolutely one of the best dairy and gluten free recipes for dinner. I live by the motto, less is more with fresh, flavorful ingredients. When you have high quality ingredients, you don’t really need to cover them up with all kinds of spices and extras. This recipe is the perfect example of this notion. I have also made this style of fish “taco” using salmon or mahi mahi as well.


Salsa is best if made a few hours ahead of time in order to let the flavors develop, although in this particular case, I made this whole recipe in a matter of 20 minutes, and it was incredibly flavorful.

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  • 1 ripe mango, diced
  • 1 large red ripe tomato, diced
  • 2 tablespoons white or red onion, diced
  • 3 to 4 tablespoons cilantro, chopped
  • 2 small Serrano peppers, seeded and minced
  • Juice of 1 medium lemon
  • Salt and pepper, to taste
  • 12 to 16 ounces tilapia
  • 1 medium-sized lemon
  • Avocado, cubed
  • 1 to 2 heads Romaine lettuce leaves, separated, washed and dried


  1. To make the salsa, first combine mango, tomato, onion, cilantro, Serrano peppers, lemon juice, salt and pepper in a medium bowl, and set aside. If you are making it a few hours in advance, transfer the mixture to an airtight container and refrigerate until ready to serve.
  2. Lay fish fillets on a large plate. Pat dry with a paper towel if necessary to remove excess wetness. Squeeze a drizzle of medium-sized lemon over the fish (just a little, so it is not overpowering). Salt and pepper to taste.
  3. Place fish on a pre-heated (to med-high heat) and oiled grill. Grill fillets until easily flaked with a fork, about 8 to 10 minutes.
  4. Remove from grill and allow the fish to cool for a few minutes. Using a fork, flake apart into bite size pieces.
  5. Assemble lettuce wraps by placing desired amount of fish pieces onto lettuce leaf, top with mango salsa, avocado, and garnish with a cilantro.


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