Fish Taco Lettuce Wraps

By debrcovey

Ingredients

• Salsa
• 1 cup finely chopped pineapple
• 1 jalapeno pepper, seeded and chopped
• 1/4 cup chopped cilantro
• 1 Tbsp fresh lime juice
• 1 tbsp finely chopped red onion
• 1/8 tsp each salt and pepper
• Guacamole
• 2 avocados, pitted and peeled
• 1/4 cup fresh lime juice
• 1/4 cup chopped fresh cilantro
• 1/8 tsp salt
• Fish
• 1 cup almond flour (or coconut flour)
• 1 large egg
• 1/2 up arrowroot
• 12 oz haddock or cod cut into strips
• 1/2 tsp sea salt
• 1 Tbsp shee
• 9 large romaine leaves (use 3 per serving)

Preparation

Step 1

In a medium bowl, combine salsa ingredients and set aside
In a separate bowl, mash avocado and add other guacamole ingredients, set aside
Prepare the fish. In a shallow dish, place flour. In a separate dish, beat egg. In a third dish, place arrowroot. Sprinkle the 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 heat, melt ghee. Add fish and cook for about 7 minutes, turning every 2 minutes until crispy and cooked through.
Place 1 fish strip n a romaine leaf and top with guacamole and salsa