Sweet and spicy mango salsa and salmon fill these flavorful Paleo-friendly wraps.
Salmon Lettuce Wraps with Mango Salsa
- Prep Time 30 min
- Total 45 min
- Servings 4
- Ingredients 13
Ingredients
Mango Salsa
- 2 cups diced mango
- 1 tablespoon grated gingerroot
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon chopped fresh jalapeño chile
- 2 tablespoons lime juice
- 1/4 teaspoon salt
Lettuce Wraps
- 12 oz skin-on salmon (2 or 3 fillets)
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 2 cups shredded cabbage
- 1/2 cup thinly sliced red onion
- 8 large romaine lettuce leaves, rib ends removed to create lettuce leaf taco shells
Instructions
-
Step1Heat gas or charcoal grill.
-
Step2In medium bowl, toss Mango Salsa ingredients. Set aside.
-
Step3Rub salmon with olive oil and 1/2 teaspoon salt. Place salmon on grill over medium heat, skin side down. Cover grill; cook 11 to 15 minutes or until fish flakes easily with fork. Transfer to plate to cool slightly, then remove skin; flake fish with fork, and set aside.
-
Step4To assemble, divide fish, cabbage, onion and salsa evenly among lettuce leaf taco shells. Serve immediately.
Nutrition
230
Calories
9g
Total Fat
18g
Protein
19g
Total Carbohydrate
14g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 230
- Calories from Fat
- 80
- Total Fat
- 9g
- 14%
- Saturated Fat
- 2g
- 9%
- Trans Fat
- 0g
- Cholesterol
- 40mg
- 14%
- Sodium
- 490mg
- 20%
- Potassium
- 690mg
- 20%
- Total Carbohydrate
- 19g
- 6%
- Dietary Fiber
- 4g
- 15%
- Sugars
- 14g
- Protein
- 18g
% Daily Value*:
- Vitamin A
- 120%
- 120%
- Vitamin C
- 45%
- 45%
- Calcium
- 6%
- 6%
- Iron
- 8%
- 8%
Exchanges:
0 Starch; 1/2 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 2 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;Carbohydrate Choice
1Tips from the Betty Crocker Kitchens
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