03/28/2026
Sheet Pan Blackened Mahi-Mahi Lettuce Wraps with High-Protein Avocado Crema and Radish Slaw
Bold blackened mahi-mahi roasted on one sheet pan until perfectly charred, wrapped in crisp butter lettuce cups with a peppery radish slaw and a thick high-protein avocado crema. Low-carb, bold, and done in 22 minutes.
Prep time: 15 minutes
Cook time: 10 minutes
Servings: 4
Ingredients:
The Sheet Pan: 4 mahi-mahi fillets (4 oz each), 1 tbsp olive oil, 1 tbsp blackening seasoning (smoked paprika, cayenne, garlic powder, onion powder, oregano, thyme), salt.
The Radish Slaw: 1 cup matchstick radishes, 1 cup shredded green cabbage, 1/4 cup fresh cilantro (chopped), juice of 1 lime, pinch of salt.
The High-Protein Avocado Crema: 1 ripe avocado, 1/2 cup Greek yogurt (0% fat), juice of 1 lime, 1 garlic clove, salt, blended completely smooth.
The Assembly: 1 head butter lettuce (leaves separated and washed).
Instructions:
Preheat oven to 425F (220C). Coat mahi-mahi fillets in olive oil and rub generously with blackening seasoning and salt. Place on a lined sheet pan.
Bake 10 minutes until the edges are charred and the fish flakes cleanly. No frying needed.
Toss radishes, cabbage, and cilantro with lime juice and salt. Set aside while the fish bakes.
Blend avocado, Greek yogurt, lime juice, garlic, and salt until completely smooth and thick.
Double up the lettuce cups for stability. Lay radish slaw at the base, break the blackened mahi into chunks on top, and drizzle heavily with the avocado crema. Serve immediately.