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Crispy Fish Lettuce Wraps

Crispy Fish Lettuce Wraps with Corn Salad and Lime Crema

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Recipe Details


“Wrap Wednesdays” might not roll off the tongue like “Taco Tuesdays,” but wait ’til you try these bright, bold, and crispy fish lettuce wraps. Inspired by a reimagined fish taco at a New York restaurant, Chef Suzanne created this sensational combination of crispy, chili-dusted tilapia, corn salad, and creamy avocado—all piled high in butter lettuce cups. A drizzle of lime crema rounds out this soon-to-be summer favorite.


  • Stovetop Only
  • Low Carb Diet

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Suzanne

By Chef Suzanne

Nutritional info

  • Calories 760
  • Protein 43g
  • Total Carb 48g
  • Total Fat 47g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • plum tomato
    4 ounces
    plum tomato
  • lime
  • head butter lettuce
    head butter lettuce
  • cilantro
    1/8 ounce
  • avocado
  • mayonnaise
    2 packets
  • corn
    1 cup
  • rice flour
    1/2 cup
    rice flour
  • tilapia
    10 ounces
  • crisped quinoa
    2 tablespoons
    crisped quinoa
  • onion powder
    1/2 teaspoon
    onion powder
  • chili powder
    1/2 teaspoon
    chili powder
  • garlic powder
    1/2 teaspoon
    garlic powder

What You’ll Need

  • 12" large nonstick pan

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Rinse all produce. Roughly chop tomato and add to a large bowl. Halve lime. Pat lettuce dry with paper towel, and separate large leaves for wraps (you'll need at least 3 per person, but if you have extra, double up your wraps!). Pick cilantro leaves, discarding stems, and add to bowl with tomato.

  2. Prepare Avocado and Make Crema

    Prepare Avocado and Make Crema

    Halve avocado and discard pit. Using a spoon, carefully scoop out flesh, discarding skin. Thinly slice half of avocado, and cut remainder into small dice. Add diced avocado to bowl with tomato. In a small bowl, stir together mayonnaise, juice of ½ lime, and ⅛ teaspoon salt to make crema. Set aside.

  3. Cook Corn

    Cook Corn

    Heat 1 tablespoon olive oil in a large nonstick pan over medium-high heat. When oil is shimmering, add corn and cook, stirring occasionally, until bright yellow, about 2 minutes. Remove pan from heat and transfer corn to bowl with tomato. Squeeze over juice of remaining lime and season with ¼ teaspoon salt and pepper as desired. Toss to coat and set aside. Reserve pan for frying fish. 

  4. Crust Fish

    Crust Fish

    On a large plate, mix together rice flour, spice mix, ¼ teaspoon salt and pepper to combine. Pat tilapia very dry with paper towel, then cut crosswise into 1-inch strips. Season with ½ teaspoon salt and pepper as desired. Dredge tilapia pieces in seasoned flour, pressing to adhere.

  5. Fry Fish

    Fry Fish

    Wipe pan from corn clean, then return to medium-high heat with 2 tablespoons olive oil. When oil is shimmering, add tilapia (you should hear it sizzle, if not, wait a minute or two until the oil gets a little hotter). Fry tilapia, flipping and working in batches as needed, until crust is crisp and fish is opaque, 6-8 minutes total. Transfer to a paper towel-lined plate to drain, and sprinkle over ¼ teaspoon salt

  6. Plate Crispy Fish Lettuce Wraps

    Plate Crispy Fish Lettuce Wraps

    Divide crispy fish between lettuce wraps, then top with lime crema, sliced avocado, and crisped quinoa. Serve with corn salad and dig into your summery dinner!

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