Get ready to grab a handful of healthy goodness with this easy paleo recipe for light and luscious salmon lettuce wrap tacos.
These are yummy, nutritious, Whole30 compliant, and so very simple to make.
Grill some salmon, pop the pieces into a buttery green cup, add a layer of fresh cole slaw mix, and finally top it all with this sensational Avocado Sauce. That’s all there is to it!
For the grilled fish seasoning, I used my Everyday Seasoning Salt. It adds another layer of savoriness to the grilled salmon – but just about any seasoning you have handy that complements fish will do the trick.
For my “soft shell” tacos, I chose butter (bibb) lettuce. A great alternative would be Romaine leaves or even plain old iceberg lettuce would work too.
For the fixings in this paleo fish wrap, I simply went with a fresh coleslaw mix. Shredded cabbage or shredded carrots are good alternatives if a pre-packaged slaw mix isn’t your thing. Just a little lime juice, fresh cilantro, oil and dash of salt is about all you need to jazz up the crunchy slaw mix. Toss in a sliced Anaheim or jalapeño pepper if you want to turn up the heat a little.
If grilling season has already passed you by, no worries.
You can oven bake your seasoned and oiled salmon fillets. Just place them skin-side down in a greased baking dish and cook at 400ºF for around 14-18 minutes.
Or, you can easily pan fry your fillets. First put them skin-side up in a frying pan with a little oil over medium-high heat for a few minutes until lightly seared, then flip the fillets over and cook skin-side down until the flesh feels slightly firm to the touch.
This recipe makes such an easy, healthy and light meal. Not a lot of carbs, plenty of protein, healthy omega-3, and an awesome avocado sauce that really takes these paleo salmon lettuce wraps to the next level.
That’s it friends. Just a simple paleo lunch or light dinner entrée you can whip up in no time. There’s plenty of room in this recipe to get creative and add your own personal touches, so have some fun with it.
Enjoy! Leave a comment and let me know what you think!
1 head of butter lettuce (aka Boston or bibb lettuce)
2-3 cupcole slaw mix or shredded cabbage
1/4 cupfresh cilantro leaves, chopped
1 lime, juiced
Salt, to taste
1Ideally, prepare the Everyday Seasoning Salt and Avocado Sauce before starting (See recipe links in ingredients list above)
2Season salmon filets generously with Everyday Seasoning Salt (or your favorite seasoning). Lightly pat to adhere, and drizzle with some olive oil or avocado oil
3Heat grill to medium high. Grill salmon 5-8 minutes, turning once. Cook just until fillets easily flake but are still moist. Remove from grill and set aside temporarily to cool. (Instead of grilling, salmon fillets can be pan-fried or baked if desired)
4In a small mixing bowl, combine cole slaw mix (or shredded cabbage) with chopped cilantro leaves and juice of 1 lime. Salt to taste
5Rinse butter lettuce leaves, and spin-dry in salad spinner, or lightly blot dry with paper towels. Select the best cup-shaped leaves to create your lettuce wrap tacos
6Break apart cooled salmon fillets. Place salmon pieces inside lettuce wrap tacos, and sprinkle each with cole slaw mixture
7Finish each lettuce wrap taco with a healthy drizzle of Avocado Sauce
Just wishing fall would hurry up and get here hasn’t worked for me so far – it’s another triple-digit September day here in Arizona.
Apparently Mother Nature needs a little more encouragement.
I decided to bribe her by baking these paleo and gluten-free apple spice muffins.
Who can resist the sweet fall aroma of fresh-baked apples and cinnamon? I’m hoping she gets the hint. We’ll see.
In the meantime, I’m pretending it’s a chilly autumn day and enjoying these moist, not-too-sweet, chunky apple muffins with a bit of crunch from the chopped walnuts.
Delish hot out of the oven. With just a sprinkle of coconut sugar on the top. Sooo good!
No matter what the weather’s like where you are, I think you’re going to love this easy paleo recipe.
These paleo and gluten-free chunky apple spice muffins can be stored on your countertop at room temperature for a few days. Seal tightly and freeze for longer-term storage.
You’ll need 2 apples. I chose the Granny Smith variety, but grab your favorite. Peel and core both, then shred one with something like a cheese grater and chop the other one into little bits.
If you don’t like nuts, you can leave them out. I really love the crunch and how the muffins look when you sprinkle a few nuts on top before baking.
The apples make these very moist, so you’ll definitely want to test these with a toothpick through the center to make sure they’re done. If your toothpick doesn’t come out clean, stick them back in the oven to allow the centers to cook through. Lower your oven’s temperature by 25º if you need to – that will help keep the tops from getting too crispy while they finish cooking.
These are best warm right out of the muffin tin, but you can also freeze these in a Ziplock-type bag. Just pop a frozen one directly into your microwave and zap for 20-30 seconds for a warm, moist, spicy apple muffin ready to enjoy.
And in case you’re curious, I used Primal Palate’s organic Apple Pie Spice.
Hope you like this easy paleo recipe chunky apple spice muffins!
Send me your comments if you try this recipe, and some cooler weather if you have any to spare!
Chunky Apple Spice Paleo & Gluten-Free Muffins Recipe
September 4, 2017
Yields: About 12 muffins
2 apples (one will be shredded, the other chopped – see Directions)
2 cupalmond flour
1/3 cuppure maple syrup
1/4 cupcoconut oil
1/3 cupwalnuts, chopped
2 tspapple pie spice
1 tspbaking soda
Coconut sugar (optional) sprinkle on top of muffins after baking
1Stir all dry ingredients together in a bowl (except the walnuts)
2In a larger bowl, mix together all the wet ingredients (except apples)
3Peel and core 2 apples. Use a cheese grater to shred one apple. Chop second apple into small pieces
4Pour the dry ingredients into the bowl with the wet ingredients and mix together well
5Stir in both the shredded and chopped apples
6Stir in the walnuts (save some to place on top of muffins before baking if desired)
7Pre-heat oven to 350ºF
8Fill silicon or paper baking cups about 3/4 full and place inside a muffin tin
9Bake at 350ºF for approximately 20-23 minutes (check for doneness with a toothpick through the center – if the toothpick comes out clean, the muffins are done)
10Remove from oven and lightly sprinkle tops with coconut sugar if desired. Allow to cool before enjoying
Cover muffins and store at room temperature up to a few days, or can be frozen in a zipper lock bag to enjoy later.